Recipe: Elder-Cranberry Relish

By Amber Finsel, The Winemaker's Wife

Unlike the sugary jelly that glops out of a can, our cranberry relish is actually good for you. Loaded with vitamins and antioxidants, this Elderberry/Cranberry Relish recipe uses our own elderberry syrup to help sweeten and spice things up. If you aren’t fortunate enough to be able to swing by our tasting room and pick some up, you may substitute your own syrup or cobble together the flavor by adding local raw honey, a pinch of ground cinnamon and clove, grated fresh ginger, and of course, elderberry (a jelly or extract should do). When sourcing fruit, always get organic if possible. We always do:-)

Elderberry Cranberry Relish Recipe

Ingredients

2 cups fresh cranberries

1 apple, cored and quartered

1 orange

1/4 cup elderberry syrup

1 tbsp raw sugar (or sweetener of choice) - optional

Directions

Peel orange and remove seeds if any. Pulse fruit and at least half of the rind in food processor to mince into uniform small pieces. (If the orange is large, half the rind will do.) Add apple, cranberries, and syrup then pulse/puree until mixture becomes a chunky relish. Be careful to not over process or the mixture will become like applesauce (unless that's what you want!). If too tart, stir in a bit of raw sugar to taste. Could be served immediately but ideally should chill for an hour or more. Keeps 5 days in the fridge. Enjoy!