Apple Cranberry Relish

(recipe from Saveur magazine)

1/8 cup olive oil
6 cloves garlic, minced
1/2 medium yellow onion, thinly sliced
2 cups fresh or frozen and defrosted cranberries
1 sweet apple, cored, peeled, and roughly chopped
1 1/4 cups unsweetened apple juice
Kosher salt and freshly ground black pepper, to taste

Heat oil in a large saucepan over medium heat.  Cook garlic and onion until soft, 6-8 minutes.  Add cranberries and apples; cook until cranberries burst and apples are tender, about 15 minutes.  Add apple juice, salt, and pepper; bring to a boil.  Reduce heat to simmer; cook, stirring occasionally, until mixture is slightly dry, about 45 minutes.  Let cool slightly and transfer to a food processor; pulse until coarsely ground.  Serve cold or at room temperature.

Raw Cranberry Sauce

(recipe from Whole Foods Market)

1 orange, peeled
1 cup fresh or frozen cranberries
1 medium apple, quartered
5 pitted dates (or to taste)
1/3 cup pecans or walnuts
Zest of 1 orange

Place all ingredients in a food processor and pulse till chunky.

(So easy and delicious!  And healthy!)

Cranberry-Pecan Bread with Caraway Seeds

(recipe from Christina Cooks)

3 oz. dried, unsweetened cranberries
1/2 cup fresh orange juice
2 cups whole wheat pastry flour
1/2 cup organic yellow cornmeal
2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. caraway seeds
1/4 cup avocado oil (I used coconut oil)
1/3 cup brown rice syrup (I used maple syrup)
2 tsp. grated orange zest
1 1/2 cups unsweetened organic almond or soy milk
1/2 cup pecan pieces, lightly toasted

Preheat oven to 350F and lightly oil and flour a 10-inch deep-dish pie plate.

Mix dried cranberries and orange juice together in a small bowl and soak them for about 15 minutes, stirring occasionally.  Drain, discarding any excess juice.

Mix together dry ingredients.  Mix in oil, syrup and zest.  Slowly add milk until you achieve a thick spoonable batter, but do not over mix.  Fold in pecans and cranberries.  Spoon batter evenly into pie pan and bake for about 35 minutes, until the center of the bread springs back to the touch or a toothpick inserted comes out clean.  Cool for about 10 minutes, then run a sharp knife around the rim and slice the bread into wedges.

(Hearty and not too sweet.)