Simple Cranberry Relish with Digestive Spices

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Apr 22

This vibrant cranberry relish comes together in just 15 minutes and is made with cleansing, warming 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, but this mix is great all year round. In Ayurveda, it’s observed that 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 is handy to have. You can add it to your cooking for digestive support and gentle cleansing benefits. I learned this ratio 4:1 from my Ayurvedic teacher, Vaidya Rama Kant Mishra who created balanced spice mixes, herbal remedies, creams and lotions to support over burdened physiologies and the stresses of modern life. The cooling effect of coriander buffers the stimulating heating qualitiy of fenugreek.

Coriander & Fenugreek Spice Mix

Dry toast in a pan on 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 jar with a lid. Keep in a cool place away from direct sunlight. Can stay fresh for up to 3-6 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.