So this year, I set out to replace this out-of-town guest with a nearer and dearer substitute:
apple, pomegranate, and strawberry relish.
Fuji apple provides a sweet base with a bit
of naturally-occurring pectin to thicken it,
strawberries provide color and a bit of sweet
and sour, while fresh pomegranate seeds, or
arils, provide the tartness and astringency we
expect from the cranberry.
Garnished with fresh herbs like basil, parsley,
or even mint, this simple relish nicely (and
locally) rounds out your Thanksgiving Day
feast with less than half of the added sugar
found in traditional cranberry sauce. Leftovers
are fantastic rolled up with almond butter in
a sprouted tortilla, or stuffed into pita bread
with feta cheese, spinach, and fresh mint.
½ cup filtered water
½ cup raw or organic sugar
1 small, organic Fuji apple
½ inch fresh ginger
pinch of sea salt
1 pint organic strawberries
1 large pomegranate
½ cup basil and/or parsley, optional
In a saucepan over medium heat, bring the
water and sugar to a boil. Meanwhile, grate
the ginger and apple (keep the skin, but skip
the core) and then add to the pan. Add just a
pinch or a grind or two of sea salt.
Simmer the apple, ginger, and sugar mixture
uncovered for 5-10 minutes or until it begins
to thicken, stirring occasionally. Meanwhile,
hull the strawberries and chop into pieces.
Add strawberries to the apple-sugar-ginger
mixture, stir well, and simmer about 10 more
minutes, stirring occasionally. Meanwhile,
cut the pomegranate in half and plunge into
a large bowl of water. Working underwater,
pluck out the seeds and peel them away from
the white pith and then strain.
Remove the mixture from the heat and allow
to cool, then fold in the pomegranate seeds.
Serve as is or garnish with fresh chopped
herbs like basil, parsley and/or mint.
Red Jen Ford is a Certified Holistic Health Coach,
Yoga Instructor and Seasonal Eating Expert. Jen teaches
her clients the benefits and simplicity of eating local,
sustainably grown food. REDJENFORD.COM