Cranberry and Apple Relish

Cranberry and Apple Relish (Serves 2)

You might assume from browsing cranberry relish recipes on the Internet that you have to add sugar to achieve good taste, but that is not my experience. I boiled cranberries in apple cider until they popped and added two Ambrosia Apples chopped into bite-sized pieces to produce a tart and tasty experience that makes a great side dish or dessert. I think I will keep making this every week.

Prep and Cook Time: 25 minutes

Ingredient list:

1 7.5 ounce package of fresh cranberries
Apple cider
2 apples


Add fresh cranberries to a sauce pan. Add apple cider until cranberries are submerged. Bring to a boil, then reduce heat, and let simmer for 10-15 minutes until the cranberries pop. Turn off heat and let sit for 10 minutes. Cut apples into quarters and remove the core. Cut into bite-sized pieces. Add cranberries and liquid in sauce pan to plastic container. Add apple pieces. Mix well. Cover and place in the refrigerator to marinade and chill.

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2 Responses to “Cranberry and Apple Relish”

  1. Is this really Whole 30 compliant? Seems like quite a bit of fruit sugar (though it looks amazing!)

    • Tom Denham says:

      Fruit is Whole30 compliant, with a caveat. The Whole30 advises limiting fruit because people with sugar demons often substitute fruit for cakes, pies, cookies, candy, etc., and thus keep their demons alive to continue tormenting them and distorting their food choices. I don’t have sugar demons, so as long as I am eating lots of veggies, I don’t worry about fruit. I think this cranberry and apple relish will keep in the refrigerator for a week, so you could eat a little every day. And it is tart, so should not support sugar demons very well anyway.

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