I apologize, I know I said Brussels sprouts would be posted next, but I have enjoyed making this relish so much, I had to share it with you. Today kicks off my “Thanksgiving Side Dish Weekend”. I will be posting like a mad woman all weekend so that you can test, taste and perfect some of my favorite Thanksgiving sides to accompany your celebration table. Cranberry sauce has always been a staple at our holiday dinner. When I thought of no longer having this treat due to most conventional canned varieties not being clean eating approved, I knew I had some work to do. It turns out that making homemade, healthy cranberry sauce is super easy. My family tends to enjoy this dish pretty tart, but if it turns out too tart for you, simply add a bit more honey.
Cranberries are commonly known for their ability to help keep the Urinary Tract healthy, and while research still proves this to be true, a study performed over the past 5 years has also proven cranberries to be beneficial in cancer prevention. According to WHFoods.com, the cancer preventive benefits of cranberries are now known to extend to cancers of the breast, colon, lung and prostate. All the more reason to add this beautiful red fruit to your healthy way of eating. They are abundantly in season right now, so grab several bags and freeze unused ones for later use. Enjoy!
Cranberry Chia Relish
1 12oz bag fresh cranberries
1 cup filtered water
1/4 cup pure orange juice
2 TBSP raw local honey – add more if you like a less tart relish
zest of 1 lemon
1 TBSP chia seeds
Place all ingredients, except chia seeds, into a medium saucepan. Bring to a boil and reduce heat to medium-low and let simmer for 5 minutes. Stir frequently so the sauce will not stick. Remove from heat and let the relish sit for 5 minutes. Add the chia seeds and stir well. Let cool completely. Transfer relish to a festive glass dish and refrigerate.