What We Ate: Sugar-Free Cranberry Relish

Gobble gobble — It’s Thanksgiving week!

We may be apart from our families during this holiday, but we are extremely thankful for our parents, brothers, sisters, grandparents, aunts, uncles, cousins, and their love and support over the past year (and, well, our entire lives for that matter). Happy Thanksgiving to you and your families; we hope you are able to enjoy some quality time and a good meal with your loved ones!

Today, you get one of my favorite holiday recipes! It wouldn’t be Thanksgiving and Christmas  around the Bartley house without that sweet, sweet orange-cranberry sauce, and I’ve found a way to get it without all the added sugar. I put a little bit of cinnamon, spice, and ginger in mine for some  flavor and kick! What I also love about this recipe is that different ratios of each of the ingredients will give it a unique taste and it can be easily adjusted to suit. Not a fan of ginger? Reduce the amount to your level of comfort. Like less sweet? Add less raisins. And yes, this is Whole30-friendly.

You can call this a cranberry chutney or a cranberry relish, or cook it over low heat to get a cranberry sauce substitute  – and make sure to scale the recipe properly for the size of your crowd. Bon appetit!


Kickin’ Cranberry Relish
* Makes 6-8 servings

4 cups fresh cranberries
2-3 medium honeycrisp apples, diced
2 oranges, peeled & diced
1/2 cup golden raisins
1 teaspoon lime juice
ginger, about 3/4 inches, minced
1/4 teaspoon ground nutmeg
1 1/2 teaspoon cinnamon


1. Combine raisins, ginger, lime juice, and oranges in a food processor. Pulse until well minced.
2. Add cranberries, spices, and apples. Pulse a few more times until the cranberries are chopped into much smaller pieces (as desired).
3. Adjust ginger and spices as desired. Raisins and oranges will add more sweetness.
4. Optional: add lime zest and garnish with mint leaves.

Enjoy on a salad, on top of some leftover turkey, or as a stand-alone side.


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