Cranberries at Christmas

Cranberries are native to the United States and Canada. Interestingly, they grow in bogs. They are high in fiber, vitamin C and plant phytochemicals, such as flavonoids, that help fight disease.

They are a holiday food, associated with Thanksgiving and Christmas, with recipes containing fresh and dried cranberries abounding. I like so many of them and like to include both fresh and dried in holiday appetizers, sides, and snacks. Here is one of my favorite cranberry recipes that was in the December 1992 issue of Eating Well magazine. It makes the best spread for a turkey sandwich and I’ve been making it every year since that first year.

Cranberry Onion Relish

Ingredients:

1 large, red or sweet onion, peeled, sliced

2 Tbsp. sugar (I include some as maple sugar)

1 tsp. extra-virgin olive oil (or avocado oil)

1 1/2 cup fresh cranberries

1/4 cup fresh squeezed orange juice

1 tsp. grated orange zest

1 1/2 tsp. balsamic vinegar

¼ tsp. salt

Directions:

Preheat oven to 375 degrees F.

In a shallow baking dish, toss onions with sugar and oil. Bake, uncovered for 1 to 1 1/4 hours, stirring every 15 minutes, or until the onions are very tender and golden. (mine usually reaches this point in less time and must be watched because they burn easily.)

Transfer the onion mixture to a medium-sized saucepan and add the remaining ingredients. Cook, stirring, over medium heat for several minutes , or until the cranberries are tender and the mixture has thickened. Let cool. Enjoy!

The recipe can be made ahead and stored in the refrigerator for up to a week.

Makes 1 cup.

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Merry Christmas and Happy Holidays!