Did you know that some people don’t like cranberry sauce? I know. It’s hard to imagine, but it’s true. In my quest to introduce new dishes like this Brussel Sprout Salad with Cranberries and Pecans into my holiday meals, this year I’ll be serving this Cranberry, Lemon and Pear Relish instead of traditional cranberry sauce. It’s raw, it’s fresh and my family loves it’s bright, peppy flavour.
During my morning walks lately, I’ve tried to practice mindfulness by focusing on the sights, sounds and smells around me in this beautiful area in which I live. Okay, okay, I’m usually plugged in to a podcast when I walk, but today I was very aware of the intense fall colours and smells, like the salt air from the ocean, a chicken coop, musty blackberry bushes, and frying onions wafting from a cottage by the sea.
It got me thinking about how much more we enjoy food when we’re mindful of what we’re eating. Sometimes at the end of a holiday meal, I’m so focused on making sure everyone has everything they need that I discover that I have not truly tasted anything. I’ve been on auto-pilot throughout the meal, consuming, but not enjoying.
This cranberry lemon and pear relish demands mindfulness. It’s a little crunchy, a little tart, and a little sweet. It’s guaranteed to wake up your senses and demand that you enjoy every bite . . . . and every moment of the time you’re spending with those around your table.
- 1 16 ounce bag of fresh or frozen cranberries
- 2 firm pears, like Green or Red Anjou or Bosc
- 1 organic lemon, quartered and seeded, but not peeled
- 2 tbsp honey
- 1/2 cup sugar
- 1/4 tsp sea salt
- Pulse the cranberries, pears and lemon in a food processor until finely chopped.
- Transfer to a large bowl and gently stir in the remaining ingredients.
- Cover and refrigerate. This can be made up to 3 days before serving as the lemon prevents the pears from turning brown.
You may wish to use an organic lemon, as this recipe includes the lemon peel as well.