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When I moved to Seattle a few years ago, I started a Thanksgiving collaboration with my friend Brenna Rose Miller (who is also the stylist for my upcoming cookbook!). Both of our families are originally from California, but over time have migrated to the northwest. Every year we get together and have a big celebration. Back then I was vegan – and many in the group refused to have a vegetarian meal, so there was lots of meal planning around a wide range of food preferences.
One of the best things to come out of this collaboration is this cranberry relish. Brenna made it the first year, and it was a huge hit with everyone. I love every tart bite of raw cranberry, paired with fresh citrus and mint. Dates add a hint of sweetness, but the recipe tastes great without if you prefer not to use them. Best of all, this whips up quickly in a couple of minutes with a food processor, and keeps for a few days in the refrigerator. Fair warning – you may need to double (or triple) this recipe if you are feeding a big crowd. If you have any leftovers, you can spoon some over chicken or fish before broiling in the oven. It is the perfect holiday recipe – fresh, quick, easy, and versatile!
- Place all ingredients in a food processor and process lightly until ingredients are coarsely chopped. If you don't own a food processor, you could finely chop all ingredients and combine in a mixing bowl.