Simple Cranberry Relish with Digestive Spices
This vibrant cranberry relish comes together in just 15 minutes and is made with warming ground spices of coriander, and fenugreek- no sugar added. Spring time is a season for cleansing, clearing impurities. The coriander in this recipe will help, traditionally valued for supporting the body’s ability to chelate heavy metals. Fenugreek helps support the digestion of proteins and fats with its pungent, bitter flavour, and like coriander perfect for spring time. Pungent, bitter and astringent tastes balances out the wet, damp spring season.
The result is a bright, gently spiced relish that adds both flavour and digestive support to your meals.
A batch of coriander and fenugreek spice mix would be handy to have. You can add it to your cooking for digestive support and gentle cleansing benefits. I learned this recipe from my Ayurvedic teacher, Vaidya RK Mishra.
Coriander & Fenugreek Spice Mix
Dry toast in a pan on medium-low heat 4 teaspoons coriander seeds and 1 teaspoon fenugreek seeds. I suggest toasting each spice separately to maximize the release of their therapeutic benefits. Toss frequently to avoid burning the spices. Let cool. Grind in a spice grinder. Store in a small jar with a lid. Keep in a cool place away from direct sunlight. Stays fresh for up to 6 months.
Simple Cranberry Relish with Digestive Spices
Yields: ⅓ cup relish, about 108 grams
Prep Time: 5 minutes
Cooking Time: 10 minutes
INGREDIENTS
½ tsp ghee or olive oil
½ tsp coriander-fenugreek spice
¼ cup dried cranberries
¼ cup fresh or frozen cranberries
½ cup water
INSTRUCTIONS
Heat ghee or olive oil in a pan or small pot on medium-low heat, then add the coriander-fenugreek spice mix combining all together for aroma to release.
Add both fresh and sun-dried cranberries and water and stir.
Turn heat up to medium-high and let it come to a simmer, then mash the cranberries with a hand-held masher.
Turn heat down to low, and close with a lid. Cook for 5 minutes.
Remove from heat. Stir once again with a wooden spoon and transfer onto a small bowl.
Goes well with just about any dish or enjoy as a condiment with lentil burgers or lentil balls.
Enjoy!
Hi I’m Evangeline! Welcome to my blog. I am mom and lover of all things health and wellness. By profession- a Registered Massage Therapist and Yoga & Ayurveda consultant. I started this blog back in the early days of Covid19 as a way to stay in touch with my clients, and it’s grown into a space to share what I love most. Here you’ll find health tips and nourishing recipes I make for my family, sprinkled with Ayurveda and Yoga wisdom. My hope is that these posts inspire you to care for yourself in small, joyful ways and feel a little more balanced in everyday life.