This fresh take on cranberry sauce is lightly sweetened with agave nectar and flavored with hints of candied ginger and cinnamon. total time 20 minutes plus chill time • makes 3 cups INGREDIENTS 2 navel oranges, divided 12 oz. fresh or thawed frozen cranberries 1/3 cup Fresh Thyme light agave nectar 1 Tbsp. finely chopped candied ginger 3/4 tsp. Fresh Thyme ground cinnamon INSTRUCTIONS 1. Cut a thin slice from one unpeeled orange and set aside for garnish. Cut remainder of unpeeled orange into wedges. Place wedges in food processor bowl. Process until orange is finely chopped. Transfer to a large bowl. 2. Place cranberries in food processor bowl. Process until cranberries are finely chopped. Remove and add to processed oranges. 3. Peel remaining orange; discard peel. OUR DIETITIAN’S DISH: “As part of the blueberry family, cranberries have 5 grams of fiber per cup and are packed with vitamin C, manganese, and antioxidants. They are good for heart health and boosting immunity for the winter months!” —Kerry Clifford, Fresh Thyme Registered Dietitian f r e s h c r a n b e r ry-orange relish Cut orange into bite-size pieces. Add to the cranberry-orange mixture. 4. Stir in agave nectar, candied ginger, and cinnamon. Cover and chill until serving. Garnish with reserved orange slice. Refrigerate up to 7 days. Each ¼ cup contains: 54 calories, 0 g fat, 0 g saturated fat, 0 g trans fat, 0 mg cholesterol, 1 mg sodium, 14 g carbohydrates, 2 g fiber, 10 g sugar, 0 g protein. Daily values: 2% vitamin A, 22% vitamin C, 2% calcium, 2% iron. EASY TO MAKE:It takes just minutes to blend the cranberries and oranges in your food processor. EASY TO STORE: Leftovers will last up to a week and keep their full flavor and consistency if stored in the refrigerator in a covered container. Or transfer to the freezer for longer storage. EASY TO SERVE: This fresh version offers texture and crunch and melts very little on the plate. Top it with toasted pecans or stir in chopped celery. 004-005 Ripe Now_Cranberries.indd 5 10/18/17 9:09 AM