Spirulina Cranberry Relish

This (refined) sugar-free cranberry relish pulls in sweetness from raspberries, pomegranate and pear and is a great and healthy addition to any meal, especially Thanksgiving dinner.

Prep Time: 1 hour, 30 minutes
Serving: Makes ~2 cups

Ingredients:

- 1 pound fresh organic cranberries, washed
- 1 organic bartlett pear,washed and diced
- 1/4 cup organic raspberries
- 1/4 cup pomegranate seeds
- 1/4 cup raw walnut pieces
- 3 rosemary sprigs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup of water
- 1 mandarin orange
- 1 tablespoon Hawaiian Spirulina Powder

Directions:

Place cranberries, pear, raspberries, pomegranate seeds, walnut pieces, rosemary sprigs, cinnamon, ginger and water in a saucepan. Zest the mandarin orange and add to the pan. Slice the mandarin orange in half and squeeze juice into the pan. Mix together. Bring to a boil and then reduce temperature and simmer for 20-25 minutes. Allow to cool for approximately 10 minutes and remove rosemary sprigs. Pour into a food processor or blender. Add the tablespoon of Hawaiian Spirulina and pulse lightly until mixed. Pour into a serving container and chill in the refrigerator for at least 45 minutes. Can also be stored in an airtight container for five days.

NOTE: Please be aware that, like many vegetables, the nutrients in spirulina may break down when heated so we recommend minimizing heat.

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This (refined) sugar-free cranberry relish pulls in sweetness from raspberries, pomegranate and pear and is a great and healthy addition to any meal, especially Thanksgiving dinner.

Prep Time: 1 hour, 30 minutes
Serving: Makes ~2 cups

Ingredients:

- 1 pound fresh organic cranberries, washed
- 1 organic bartlett pear,washed and diced
- 1/4 cup organic raspberries
- 1/4 cup pomegranate seeds
- 1/4 cup raw walnut pieces
- 3 rosemary sprigs
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1 cup of water
- 1 mandarin orange
- 1 tablespoon Hawaiian Spirulina Powder

Directions:

Place cranberries, pear, raspberries, pomegranate seeds, walnut pieces, rosemary sprigs, cinnamon, ginger and water in a saucepan. Zest the mandarin orange and add to the pan. Slice the mandarin orange in half and squeeze juice into the pan. Mix together. Bring to a boil and then reduce temperature and simmer for 20-25 minutes. Allow to cool for approximately 10 minutes and remove rosemary sprigs. Pour into a food processor or blender. Add the tablespoon of Hawaiian Spirulina and pulse lightly until mixed. Pour into a serving container and chill in the refrigerator for at least 45 minutes. Can also be stored in an airtight container for five days.

NOTE: Please be aware that, like many vegetables, the nutrients in spirulina may break down when heated so we recommend minimizing heat.

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