Fresh Cranberry Orange Relish

I’ll be the first to admit that I’m a little weird.  I like things that are a little off the wall, and I don’t like a lot of things that are traditional.  For example, that red jelly-looking cranberry sauce stuff from a can that was a staple at our Thanksgiving dinner table in my family was NEVER something I would eat.  It didn’t look appetizing and I hated the taste of it.

A few years ago my mom said she was making cranberry relish, and I was immediately grossed out.  She assured me it would be really good, so I reluctantly tasted it.  Well, turns out mom was right, the cranberry orange relish she made was DELICIOUS!

I want to be clear, this is not a recipe my mom or myself created, so we aren’t taking credit for it.  It was given my mom verbally by a former colleague and we don’t know where she got it from.  Since the origin of the recipe is unknown to us I’m not sure exactly who to give credit to.


  • 1 8 oz bag of organic cranberries
  • 1 medium orange, quartered, rind on
  • 1/4 cup coconut sugar


  • Put all ingredients in a blender and pulse until chunky
  • The orange rinds should stay on!

I know it sounds odd to leave the rind on, but it’s delicious!

Honestly I probably never would have changed anything about a traditional Thanksgiving meal if I hadn’t experienced the health issues that come along with Hashimotos.  Even though it really sucks to have this disease, without it I wouldn’t have discovered this and many other yummy alternatives!  There is a quote that I have recently read that I really identify with.  “I’m grateful for my struggle, for without it I wouldn’t have stumbled across my strength” by Alex Elle.   Had I not developed hypothyroidism and not done well on medicine, I never would have discovered the knowledge I’m now sharing with you.

Thanks for reading and have a Happy Healthy Thanksgiving!

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