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.
- 250g fresh or frozen cranberries
- 1 large unwaxed orange, peel zested and pith removed
- 100g sugar (or 2-3 Tablespoons of your preferred sweet syrup)
- 1 Tablespoon Cognac
Combine the cranberries, orange zest, orange pieces and sugar in a food processor or blender. Stir in the Cognac.
Place in a container, cover and let it “season”/combine/mature for 24 hours on your countertop. Refrigerate after that.