Raw Cranberry Relish

This eye-catching low-FODMAP relish features popular seasonal ingredients and flavors. It's sure to become a festive tradition on your holiday table. It's perfect for gift giving too.

INGREDIENTS
1 navel orange
1 bag (12 ounces) fresh cranberries
2/3 cup unbleached cane sugar
2/3 cup walnuts
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon grated fresh ginger (optional)
1/8 teaspoon ground cinnamon (optional)

DIRECTIONS

1. Zest the orange.
2. Carefully cut away the peel and pith from the orange.
3. Section the orange and put it in a food processor along with the zest, cranberries, sugar, walnuts, lemon juice, optional ginger, and optional cinnamon.
4. Pulse until the cranberries are finely chopped. Serve at once, or cover and refrigerate for 2 hours before serving to allow the flavors to blend. Tightly covered and stored in the refrigerator, the relish will keep for about 2 weeks.

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