Inspired by the one and only… Jia Patton
Serves 6 (about 1/4 cup per serving)A holiday meal is not complete without the zesty sweet sparkle of a cranberry relish. This one is quick to make, and served in an attractive crystal bowl it will add an elegant touch to your holiday or feast day table as well as a spark of color and a sweet tart taste. And . . . don’t forget that cranberries are rich source of antioxidants and vitamins and the chia seeds bump-up the nutritional profile with lots of Omega-3’s, fiber and more. Our foods are our true medicine and cranberries are a good one to include in your diet when they are in season.
Tips to the Chef: Orange Cranberry Sauce can be made several days ahead of your dinner and kept in a covered glass container in the refrigerator. If your dates are dry and hard, soak them until they are soft, 3 hours to overnight.
1/3 cup dates, pits removed & soaked if hard
2 strips orange rind
1 orange, peeled and seeded, cut in large chunks
2 cups fresh or frozen cranberries
1 fuji apple, cut in chunks
2 tablespoons chia seeds
In a food processor, with the S-shape blade, put the dates, orange rind and orange. Process until smooth. Stop the food processor, add the cranberries, apple and chia seeds and pulse about 15 times to coarsely chop the ingredients. Do not over process as this relish is best when it is chopped coarsely. Remember, texture is important to consider when preparing food.
Refrigerate for at least 1 hour before serving.
How to Store: Store in a covered glass container in the refrigerator for up to 5 days.