We love cranberries. Glistening ruby-red cranberries sprinkle cheer no matter where they appear. Since they are fresh and ripe from October through December, they’ve become a holiday-season staple. We use them to top main dishes with a pop of holiday spirit; to bring a sweet and tart flavor to breads, stuffings, salads, and desserts; or to bob in holiday drinks. And while we savor their scrumptious crunch, we also get the vitamin and fiber superfood benefits of these healthy fruits. All this in a tart little berry that makes the holidays shine just a little more brightly.
“As part of the blueberry family, cranberries have 5 grams of fiber per cup and are packed with vitamin C, manganese, and antioxidants. They are good for heart health and boosting immunity for the winter months!”
Meghan Sedivy, Fresh Thyme Registered Dietitian
If you’re looking to freshen up your cranberry relish, this cranberry-orange sauce is lightly sweetened with agave nectar and flavored with hints of candied ginger and cinnamon.
Fresh Cranberry-Orange Relish Recipe
Total time 20 minutes plus chill time • makes 3 cups
2 navel oranges, divided
12 oz. fresh or thawed frozen cranberries
1/3 cup Fresh Thyme light agave nectar
1 Tbsp. finely chopped candied ginger
3/4 tsp. Fresh Thyme ground cinnamon
1. Cut a thin slice from one unpeeled orange and set it aside for garnish. Cut the remainder of the unpeeled orange into wedges. Place wedges in a food processor bowl. Process until orange is finely chopped. Transfer to a large bowl.
2. Place cranberries in a food processor bowl. Process until cranberries are finely chopped. Remove and add to processed oranges.
3. Peel remaining orange; discard peel. Cut orange into bite-size pieces. Add to the cranberry-orange mixture.
4. Stir in agave nectar, candied ginger, and cinnamon. Cover and chill until serving. Garnish with the reserved orange slice. Refrigerate for up to 7 days.
Each ¼ cup contains: 54 calories, 0 g fat, 0 g saturated fat,
0 g trans fat, 0 mg cholesterol, 1 mg sodium, 14 g carbohydrates, 2 g fiber, 10 g sugar, 0 g protein. Daily Values: 2% vitamin A, 22% vitamin C, 2% calcium, 2% iron.
Serving suggestion: top it with toasted pecans or stir in chopped celery.
Easy to store: Leftovers will last up to a week and keep their full flavor and consistency if stored in the refrigerator in a covered container. Or transfer to the freezer for longer storage.
DIY Cranberry Wreath
Feeling creative? This cranberry wreath is beautiful and festive. Just string cranberries onto a wire and loop it into a bright holiday wreath. A 30-inch wire makes about an 8-inch-diameter wreath. For more interest, twist two or three strands together. Accent the wreath with evergreen and a bow. Hang and enjoy!