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 Cranberry relish


  • 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.

We want peace. Let’s give peace every day with what we put on our tables. Please go vegan.

Posted by:Emi'sGoodEating

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