Vegan Recipes

This Recipe by Anne Lynch, Vegan Personal Chef (Pittsburgh, PA): Anne@HealingArtsByAmethyst.com

Cranberry Relish

1 pound fresh or frozen cranberries, picked over and washed

2 cups granulated sugar

1/2 cup water

Grated rind from one orange

1/2 cup orange juice

1/2 cup walnuts, chopped

Combine all the ingredients except the walnuts in a saucepan and cook until the cranberries pop open (about 10-15 minutes). Skim the foam from the surface of the pan, if necessary.
Remove from the heat. Add the walnuts, stir, and cool.

Chef’s Tips:
You can use almonds instead of walnuts, if desired.
This recipe can be made the night before and then chilled in the refrigerator until serving.