Friday, November 22, 2013

Semi-Raw Apple Berry Cranberry Relish

The 3 little ones have been enjoying fall very much. Down here in southern Florida we don't have the pleasure of enjoying the leaves changing colors and cool, crisp weather, so we try and create the burst of fall color inside by way of decorations and garlands made with artificial "fall leaves". Hey, it works for us, so that's all that really matters. They had a great time helping me decorate the house a few weeks ago and one of their favorite things to do at night is turn out all the lights and have Mommy light the candles. They have coined it with the term, "Dark and Stormy Night". Don't ask me why, I don't know. So this is what we have been doing each night, enjoying the season and peacefulness that night seems to bring.

We also have been enjoying many glasses of Carrot Lemonade.

 Today I started making some recipes in anticipation of Thanksgiving. We are going to celebrate a little early this year. Here is the relish recipe I made today. It is fantastic!! And super simple to throw together. I really like how it turned out. Hope you can give it a try.
I made a semi-raw version but have also included the recipe for a fully raw version. Enjoy!

Apple Berry Cranberry Relish (*Semi-Raw w/ raw option)

by Elizabeth @

Serves 6

  • 1 pound fresh, organic cranberries. finely chopped in food processor
  • 2 organic Fuji apples, peeled, cored, and finely chopped in food processor
  • [1/3] cup 100% Fruits of the Forest jam (365 brand from Whole Foods)
  • 1 tablespoon of 100% pure maple syrup[1/3] Cup of frozen Very Cherry Blend, thawed and drained (from Trader Joe's)
  • Squeeze of fresh lime juice

In a small food processor, pulse chop the cranberries into fine pieces, empty into a mixing bowl. 

Next chop the apples in food processor into fine pieces, empty into mixing bowl. Squeeze the lime juice over apples. Next process the jam, frozen fruit that has thawed and the syrup. 

Pour this sauce onto cranberry apple mixture.

 Mix ingredients in large bowl until well-combined, chill.

*To make this recipe 100% raw, simply omit the jam and sweeten with 1/2 cup of date paste. Here is the link to my recipe:;postID=7088923288671236845;onPublishedMenu=allposts;onClosedMenu=allposts;postNum=10;src=postname
To make date paste, simply soak pitted, Medjool dates in coconut water or filtered water overnight and then whip till smooth and fluffy in a small food processor. 

+JMJ+ Today I am grateful for snuggle time reading with the 3 youngest at night.


kelli said...

pretty decorations and a yummy looking relish! happy early thanksgiving to you and your family. xoxoxo

Elizabeth said...

thanks kelli!!
have a fantastic weekend.

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