It doesn’t get any easier than this. Growing up, when we had cranberries at the dinner table, they were jellied from a can. Even with a large family – there were leftovers. I can’t remember when or where I found this recipe, but it has been my go-to my entire adult life: My family members vie for the leftovers, if there are any. This recipe only takes five minutes from start to finish – and there is no cooking. The best part is that the dish continues to deepen its cranberry color as the days go by – which is why I try to make it at least one day ahead of serving.

Cranberry Relish

Ingredients:

1 bag of cranberries
1 apple, cored and cut into about eight pieces
half an orange, peeled and seeded (you may substitute ¼ cup orange juice)
sugar to taste

Instructions:

Wash fruit, then put entire bag of cranberries, half an orange, and apple chunks into a food processor.
Chop until even and relish-like.
Add sugar or another sweetener to taste.
Use a rubber spatula to remove food from processor into a serving bowl and place it in refrigerator to chill. Can be made ahead; leftovers last several days.

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Merry Beth Freienmuth

Merry Beth became a partner in Green Lotus in 2009 and in 2013 retired from her corporate position as vice president of marketing for a global franchise company to focus full-time on Green Lotus. She is the director of training for Green Lotus' Registered Yoga School and a core faculty member of the training programs.