This tangy sweet cranberry relish is not only a great condiment for the season, it’s acid-minder friendly. That means it’s low in the foods that aggravate reflux, including sugars and citrus.

I’ve lived with acid reflux for apparently a long time, without evening knowing it. I have what is known as silent reflux. This means I don’t generally exhibit the signs of heartburn and indigestion that one with typically associated with the diagnosis. It was discovered in May of this year (2018) and I’ve been an acid-minder, watching my intake of foods that not only contain high amounts of acid but also those that may aggravate the condition (including onions, garlic,  and peppers) — a lot of these foods are what help with the marriage of good flavor and balance. So needless to say, preparing acid-minder friendly dishes can be a challenge when you can’t use certain aromatics or seasonings that add zest and heightened flavor to a dish.

While I’m mostly in maintenance mode now, I do drink coffee on occasion and have a bit of dark chocolate when I’d like, I still like to come up with recipes that are suitable for those suffering from acid reflux. If you don’t know, some of the issues are burning in throat, constant need to clear throat, feeling of lump in throat and yes, even chocking or gagging sensations and in some cases trouble swallowing. Thank goodness I’ve stuck to a relatively good acid-minder diet long enough to heal.

So although it may not be as sweet as your canned cranberry sauce (and honestly I think that is too sweet), it is a nice balance of tangy and sweet and a lovely spread for many a thing, from fish to crackers and even on roasted spaghetti squash with a bit of feta! And when Thanksgiving comes around, no doubt it is perfect for eating with the turkey, stuffing, green beans and more!

Why Enjoy Cooking with Fresh Cranberries?

They add tang, they add bright color and look like gems, but there’s so many more reasons to enjoy:

And here’s why I wanted to make my cranberries pop – yes, literally when you cook them! As a source of vitamin C and fiber, and naturally low in sugar, fresh cranberries are a healthy addition to any dish! And, they contain unique bioactive compounds that may positively affect glycemic response, prevent recurrent UTIs, support gut health, improve heart health and reduce inflammation (and BTW: I had a lot of throat inflammation when I was diagnosed with silent reflux, so this is a good food for healing).

Here is my Fennel Apple Cranberry Relish!

Fennel Apple Cranberry Relish

An acid-minder friendly cranberry sauce that's perfect for pairing with apples, cheese and so much more!

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Prep Time 2 minutes mins

Cook Time 20 minutes mins

Total Time 22 minutes mins

Servings 8 oz jar

Ingredients

  

• 3 cups fresh or frozen cranberries
• 1 cup water
• 1 Tablespoon Sumac*
• 2-3 teaspoons Date Syrup
• 1/4 cup applesauce unsweetened
• 1/2 teaspoon cinnamon
• 1/2 teaspoon Bragg's amino acids
• 1 Tablespoon grated fennel

Instructions

 

• I a pot boil place cranberries and water.
• Heat on medium until cranberries absorb all the water and become soft.
• Add sumac, date syrup, applesauce, cinnamon, Bragg's amino acids and grated fennel and continue to heat on low for a couple minutes.
• Let cool and use as you would cranberry sauce - from the spoon, on a piece of toast, on fish or poultry or with a slice of brie or cheddar.

Notes

*If you can have citrus, substitute for 2 Tablespoons fresh lemon juice.

While this recipe did not make it in time for their Fresh Cranberry Cook Off Challenge. I wish to thank The Cranberry Institute for keeping me posted on the latest cranberries news and providing me product from time to time to create fun, inspired cranberry-licious recipes.