CRANBERRY RELISH

Since I was a child my mother made cranberry relish for Thanksgiving and I continued the tradition as an adult. The original recipe called for white sugar...lots of it. I use dates and am amazed that it is still delicious and sweet enough to counter the tartness of the cranberries.

I got the idea to use dates instead of sugar from Chef AJ's 5 Minute Cranberry Relish recipe.

Here is what I did but really you can add whatever makes you happy:

Ingredients

12 oz bag organic cranberries

1 cup pitted Medjool dates (I used 8 dates which weighed 148 grams)

1 Honey Crisp apple with the skin, cored, chopped (or apple of choice)

2 navel oranges, peeled, chopped (could add some orange zest but I didn't and could use drained mandarin oranges from a jar instead)

1/2 of a 20 oz can crushed unsweetened pineapple, drained

1/3 cup chopped walnuts (or nut of choice)

3 oz Grand Marnier (optional, can sub with orange juice)

Instructions

1. In a food processor chop together the cranberries and dates to desired size

2. Prepare your other ingredients

3. Add everything to a large bowl and combine well.

4. If using Grand Marnier it is best to let the flavors combine for at least several hours or the alcohol taste is too strong in my opinion.