For cooked part:
4-6 celery stalk, divided
2 packages fresh cranberries
1 cup orange juice
½ to 1 inch fresh baby ginger, sliced
1-2 T. maple syrup
For raw part:
1 package cranberries
1-2 T. orange juice
1-2 celery stalks, chopped
½ to 1 inch fresh baby ginger, diced
2 apples, peeled and chopped
1-2 oranges, peeled, deveined and chopped
Handful of chopped nuts (pecans or walnuts or a combo), for sprinkling
Boil 2-3 celery stalks in 1.5 cups water for 20 minutes to make 1 cup broth. Remove celery from broth.
Add ½ of cranberries (1/2 bag if using one bag total, or one whole bag if using 2 bags total) to broth. Add orange juice and sliced ginger. Boil until cranberries pop and sauce becomes a bit gelatinous. Remove from heat, remove ginger if desired and add maple syrup. Set aside to let cool.
(Note: you can stop here and this is a delicious cranberry sauce on its own. Let cool and serve. To go the extra mile try the following too)
In a food processor, pulse cranberries and ginger until cranberries are small. Add celery and apple and pulse a few more times until mixture is combined, but there are still recognizable pieces of celery and apple. Add orange pieces if using. (If just serving the raw salad, combine nuts when you’re about to serve so they stay crunchy.)
Combine raw salad with cooked sauce. Serve in a beautiful bowl, and top with nuts just before serving.