The holiday meal can get a little heavy, especially when you coat everything from the meat to the potatoes in gravy. But this raw cranberry dish adds more than color to your plate. It energizes your palate as well.
Cranberry Orange Relish
2 cups frozen cranberries (defrosted and allowed to drain)
2 cups orange segments, chopped
1 cup diced celery
¼ cup chopped sweet onions
2 tablespoons grated ginger root
¾ cup coconut palm sugar
1 tablespoon Psyllium powder
1 cup chopped walnuts (optional)
To quickly defrost cranberries, place them in a 125 degree Excalibur dehydrator for 30-40 minutes. To make orange segments, peel and section oranges, removing the seeds. Chop each segment into about 4 pieces. Put the defrosted, drained cranberries, oranges, celery, onions, ginger root, coconut, sugar, Psyllium powder and walnuts, if using, in a food processor outfitted with “S” blade and pulse until coarsely chopped. Transfer the mixture in a shallow glass dish and place it in an Excalibur dehydrator for 2-3 hours at 115 degrees. Transfer to a glass quart jar and refrigerate for a day or longer prior to serving. Store in a sealed glass jar in the refrigerator for up to 2 weeks.
Makes about 6 1/2 cups relish.
From Excalibur Dehydrators and Omega