My mom makes this relish every year. She has made it for so many people, who all love it.

It is really easy. You will need either a manual or electric grinder, or a food processor. If you only have a blender, you can use that too, but what you’ll want to watch is that you don’t liquefy the fruits. If you’re using a blender, chop small batches of fruit and use brief pulses of chopping to prevent liquefying the fruit.

Update 11/16/09: We like to stir this relish into our morning kefir! It is delicious!

• 1 to 2 pounds raw cranberries
• 4 apples
• 4 oranges
• 1/4 to 1/2 cup sweetener of your choice – honey, Rapadura, Sucanat, maple syrup, evaporated cane juice, etc.

Wash cranberries. Remove any bad cranberries.

Wash and core the apples, leaving the peel on, and cut into wedges.

Peel the oranges and cut into wedges.

Chop all ingredients in batches in the food processor or food grinder. Mix well. Add sweetener, to taste. Store in the refrigerator overnight to let the flavors mingle. Enjoy!

I like the changes I made to the hearty strawberry-cranberry muffins. They are more moist due to less baking powder and a little more oil. I also added ginger and vanilla to the recipe. I edited the original post. Here is the modified recipe:

Hearty Strawberry-Cranberry Muffins
wheat-free, dairy-free

makes 2 1/2 dozen muffins

2 cups kamut flour
1 cup millet flour
2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 teaspoon vanilla extract
1/4 cup flax seed meal
3/4 cup water
3 cups total frozen whole strawberries and frozen cranberries, thawed (or fresh)*
3/4 cup agave syrup (or honey)
1/2 cup grapeseed oil
1 cup chopped nuts
1 cup raisins

*or 3 cups total strawberries

Preheat oven to 375 degrees. Grease muffin pan or line with paper cup liners.

In blender, whisk flax seed meal and water. Add fruits, cinnamon, ginger, vanilla, agave, and grapeseed oil. Process until smooth.

In medium size bowl, combine kamut and millet flours, salt, baking powder, and baking soda. Fluff with fork.

Add contents of blender to dry ingredients in bowl. Add raisins and nuts. Combine by folding gently.

Fill greased or paper-lined muffin cups 2/3 full. Bake for 20 minutes, or until golden brown and toothpick inserted comes out clean. Store in airtight container once cooled.

© Copyright 2006 by Wardeh Harmon