Cranberry Relish with Orange and Honey

This dish sparkles with freshness and zest and is far tastier than its canned cranberry sauce cousin. Made with seasonal oranges and cranberries, it’s packed with vitamin C, beta carotenes, and enzymes to aid digestion.

4 small ripe oranges
1 to 1 1/2 cups (250 to 300 mL) cranberries
1/3 cup (75 mL) honey
Mint, for garnish

Peel oranges, removing most of the membrane. Pur?in the bowl of a food processor. Add honey and cranberries and pulse until the desired consistency is achieved. I prefer coarsely chopped sauce for its visual appeal. Garnish with sprigs of mint, or finely chop the mint and add it to the dish. Chill and serve. Serves 8.

Source: alive #266, December 2004