I like cranberry sauce and my mom has always made a cranberry orange loaf. I didn’t like it growing up but I really enjoy those flavors together. This is so easy, quick and makes great left overs. I add it to everything for a little something extra after Thanksgiving.

Adapted from The New York Times

8 Servings

15 min prep, 0 min cook time

Ingredients

• 1 navel orange, unpeeled, scrubbed, and cut into chunks (remove seeds if necessary)

• 1 12-ounce bag of fresh cranberries (about 3 cups), rinsed and drained

• 1/4 cup liquid allulose

• 2 tablespoons honey*(Adjust sweetness to taste)*

• 1/4 cup walnuts, chopped*(Optional: Toast lightly for added flavor)*

Directions

1. Combine all ingredients in a food processor:

   Add the orange chunks, cranberries, liquid allulose, honey, and walnuts to the food processor. Pulse until the mixture is finely chopped but not puréed. Be careful not to over-process; the relish should have a slightly chunky texture.

2. Taste and adjust:

   Taste the mixture and adjust sweetness, adding more allulose or honey if needed. Pulse briefly to mix if you make adjustments.

3. Chill and serve:

   Transfer the relish to a bowl, cover, and refrigerate for at least 2 hours or overnight to allow the flavors to meld. Serve chilled or at room temperature.

Optional Enhancements:

• If you prefer a more complex nutty flavor, try using toasted hazelnuts or sliced almonds instead of walnuts.

• Add a pinch of cinnamon or grated ginger for a warming spice kick.