A healthy, raw food twist on a Thanksgiving staple.
For me, my thanksgiving turkey is just not complete without a helping of cranberry relish. Unfortunately, the stuff you get out of the can is not only flat tasting, but has serious health concerns as well. According to Food Babe, there are at least 2 distinct reasons why you shouldn’t eat cranberry sauce out of a can:
- It might contain Bisphenol A (Other wise known as BPA), which is a known carcinogen that has been proven to cause birth defects, cancers, and neurological disorders. This substance isn’t banned in the United States but is in Canada.
- It will most definitely contain too much sugar and probably the worst kind of sugar that is man made, genetically modified and toxic to your body. The majority of canned cranberry products contain GMO sugar beets, GMO high fructose corn syrup, GMO corn syrup, etc. Just check out the label for Ocean Spray Jellied or Sauce (it’s the same for both)
Thankfully, Raw Food Chef Heather Haxo Phillips shared this delicious raw food alternative to the canned version of cranberry sauce. You will be surprised how different it looks in color and taste once all the preservatives are eliminated.
Cranberry Orange Relish
2 cups fresh cranberries
1/2 cup raw cane sugar (Sucarat)
2 teaspoons orange zest
1 orange, peeled and sectioned
1 teaspoon grated ginger
Place all ingredients in a food processor and process until the mixture is chopped but still has some texture. Chill at least 30 minutes before serving. Store in a sealed container in the refrigerator for up to two weeks.
2) Remove all white fiber from the orange as it causes a bitter taste. I used a tomato seeder to carefully remove the fiber from the outside skin. Also, remove the white veins from the orange segments.
What is your must have Thanksgiving side dish?