Rating4.5/5 (from 4 ratings)4.5
YieldServes 6 to 8
2 cup fresh cranberries, or 1 cup dried cranberries plus 1 1/4 cups water
1½ cup orange juice, strained
1 cup pitted dates, or 2/3 cups agave nectar
1 tablespoon orange zest
1 tablespoon olive oil or coconut oil
½ teaspoon dried chipotle (or 1 teaspoon, depending on spice of chipotle)
Blend briefly until creamy, but slightly chunky.
Kandace's ThoughtsBy kandace
Heavenly relish with a dose of spice. Thanks to chef Bruce Horowitz from the Sun Kitchen for this recipe.
Print This Recipe (PDF)
Click the button below to download the printable PDF.