Cranberries are probably one of the most beneficial (and prettiest) foods that's going to hit your Thanksgiving table. They are rich in phytonutrients with antioxidant and anti inflammatory properties that help keep us feeling and looking youthful! However those benefits are reduced once the berries are cooked and practically thrown out the window once sugar is added. So don't cook them and lay off the white powder! In fact, don't ever buy that sh* again. Please.
Cranberries are bolder in taste when raw and cranberry relish/sauce should be tart. Sour is one of the five tastes and we already have enough sweetness from sweet potato casserole and pumpkin pie. On its own it might cause pucker face, but when combined with your other Tday dishes, it adds dimension.
Cranberry Relish (makes 1 cup)
Cranberries (preferably organic if you can find them. In Pasadena MD you can find them at Safeway), 1 12 oz bag
Dates, pitted, room temperature, 1 small bag
Sea salt, pinch
1. After you washed your cranberries put them in your food processor with your dates and pinch of sea salt. You will use as many dates to your desired sweetness. Start with 5 dates and increase one at a time. I used 7 dates.
2. Place in a cute container. :)
I love to see your food designs! If you give this a go please tag #sexystartsinthekitchen!
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