Thanksgiving is next week in the U.S. By now, many of us have already planned our traditional meal with all of our family favorites. If you’re like me, I serve almost the same meal every year. It just wouldn’t be the same otherwise. But I’m always looking for one or two different dishes just to keep it interesting.
Today’s recipe is a family favorite at Alta’s house. A registered dietitian and great cook, Alta tests the recipes we feature on our women’s healthy weight loss website. She takes the recipes our chefs come up with at Green Mountain, and pares them down to consumer size.
Fresh cranberry relish wins hands down in both taste and nutrition over canned cranberry sauce. Be sure to make enough to serve with your leftover turkey. We show it here with a grilled turkey and Brie panino, but this zesty, fresh and simple relish can also be a perfect accompaniment to roast pork tenderloin and other hearty fall dishes.
You can find more healthy recipes on our website. If you’re new to the kitchen, check out Alta’s website First Kitchen, which offers a great DVD and downloadable lessons for first-time cooks. A perfect stocking stuffer for friends and family who’d like to learn their way around a healthy kitchen.
If you’d rather not lift a roasting pan on Thanksgiving, why not join us for Thanksgiving in Vermont and leave the cooking to us!
Fresh Cranberry Relish
Makes about 1 quart relish
1 apple, cored
1 bag (16 oz) fresh cranberries
1 cup sugar
¼ tsp powdered ginger (optional)
Remove zest from orange and set aside; remove remaining peel and discard. Cut peeled orange and cored apple into chunks. In a food processor, place the orange, orange zest, apple, cranberries, and sugar. With metal blade in place, pulse the mixture until coarsely blended. Refrigerate and let stand for one to two days to let the flavors blend.
*This relish will keep for several days in the refrigerator or may be frozen for later use.