For me, cranberry sauce or relish is not just for Thanksgiving or Christmas. I love it anytime, combined with vegetables in a salad or on nut butter sandwiches (peanut butter and cranberry, oh yeah). This is a simple, raw recipe. It takes five minutes to make, but does require “seasoning” for 24 hours.
Raw Brussels Sprout Salad with Almonds, Walnuts and Cranberry/Orange/Cognac Relish
Brussels sprouts are surprisingly versatile and don’t need to be the soggy mess we’ve been subjected to from time to time. They’re beautiful too. I love slicing them in half and looking at the perfect little arrangement of leaves. This is a quick and flavourful salad. It’s a perfect accompaniment to seitan or tofu roasts…