Paleo Cranberry-Orange Relish

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I can’t believe I used to eat cranberry sauce out of a can when this homemade stuff tastes so much better and is so easy to make. We’ve actually been making this for years because I’ve never found cranberry sauce in a can here in Switzerland. Pre-paleo, we used to use a whole cup of white refined sugar!

It’s perfect as a tart relish to accompany any kind of meat, so don’t go thinking you have to wait until Thanksgiving or Christmas to enjoy it. Cranberries are not always available here, but they do start showing up in my local stores around November. I always buy several bags and freeze them. Fresh cranberries are a great addition to muffins and scones.

Ingredients

• 500 grams of fresh cranberries
  

  Fresh cranberries

• 1 cup of freshly squeezed orange juice
• 1 1/2 Tablespoon honey (or more if you like it sweeter)
• Optional: orange zest from one orange

What to do

1. Put your cranberries and juice (and zest) in a sauce pan and bring to a boil, stirring as you go
2. After a few minutes, your cranberries will start to pop open, continue stirring
3. Once your berries have popped, stir in the honey and allow to cool. It should be quite thick at this point
4. Cool and serve
   

   Tart and delicious

 

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