Last week, I mentioned that my husband is a stickler for tradition when it comes to the Thanksgiving feast. Every year we have the exact same meal – no exceptions. Turkey, stuffing, gravy, creamed spinach, sweet potato apple bake, stuffed prunes, orange cranberry relish, apple pie, and pumpkin pie. In the 17 years I have known him, the only change up has been in the method the turkey is cooked. His family takes the tradition seriously.
Years ago, their family orange cranberry relish included a premade orange cranberry jelly that they would combine with other ingredients to get the final result. Ocean Spray had the audacity to stop producing that premade jelly and the family was forced to come up with their own recipe to replace it. This year we did an early Thanksgiving dinner while my inlaws were in town and I was on my second annual 8 week paleo challenge when it happened. Not wanting to cheat on my challenge, but not wanting to miss out on all the tradition I was forced to remake the already remade recipe so that it did not contain any refined sugar.
If you are looking for a delicious side dish for your feast this week, this paleo orange cranberry relish might just fill the bill!
For Cranberry Orange Relish
- 1/2 cup water
- 1/2 cup honey
- dash of salt
- 1/2 tsp pectin
- 1 tbs orange peel zest
- 2 cups fresh cranberries – chopped in food processor
For Raspberry Cranberry Gelatin Mold
- 2 tsp gelatin (I used Knox because it was in the pantry, but for true paleoness go with an unflavored beef gelatin.)
- 1/2 cup boiling water
- 2 cups fresh raspberries (frozen works too)
1. Let’s make some relish! Combine water, honey, salt, and pectin in a small pot and bring to a boil over medium heat.
2. Add chopped cranberries and orange zest and cook over medium for 2 more minutes, until the cranberries are softened. Do not cook the cranberries down until they are totally dissolved.
3. Remove the relish from the heat and let it cool completely.
4. Onto the gelatin mold. Combine gelatin and boiling water and stir until the gelatin is totally dissolved.
5. Put 2 cups of raspberries in a bowl and smush them up with your hands. Get in there. Smush.
6. Add water/gelatin mix and raspberries to the pot of cooled relish. Stir to combine.
7. Pour the gelatin into a mold. This can be as simple as a bowl or as fancy as a formal mold. It tastes wonderful no matter what the dish is!
8. Place gelatin in the refrigerator until set, at least 4 hours.
9. When you are ready to serve the gelatin mold, either serve it straight out of the dish (because sometimes you get to hungry to do anything but that) or dip the mold in a larger dish of hot water for a few seconds and invert it onto a serving plate.