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Recipe: Wild Salal-Cranberry Relish

Great served with salmon.

Pick 3 cups wild salal berries (whole with skins and seeds). Note: Salal berries ripen in August and September. They are similar to a blueberries, but the fruit is seedier, blue-black and oblong.

Toss in cook pot:

Rind of 1 organic orange (coarsely grated)

3/4 cup sugar

3 cups salal berries (tiny berry stems needn't be removed)

3 cups cranberries (raw, whole)

Cook on low heat until the berries are tender.

Pinch of cinnamon or teaspoon of ginger is a nice complement.

— By Abalone Annette and Limpet Laura