Thursday, November 19, 2009

Sharing another Thanksgiving recipe: Cranberry-Orange Relish (LC)

My husband loves cranberries and several years back, when we were "doing Atkins", I needed a way to create our traditional Cranberry-Orange Relish without all the sugar that traditionally was used. So I came up with the following recipe which substitutes sugar-free orange marmalade for most of the sweetening and Splenda for the rest. It is now a favorite even for those who aren't watching their sugar intake!

Cranberry-Orange Relish (LC)

12 ounces fresh cranberries -- (1 bag) well washed and patted dry
1/2 cup sugar-free orange marmalade
1/2 cup Splenda granular

Either in a meat grinder or in a food processor chop the raw cranberries. Transfer to glass or ceramic serving bowl and add the marmalade and Splenda. Cover with plastic and let stand for 24 hours. Refrigerate after that; this will keep for 2 weeks. Leftovers can be combined with mayonnaise and used as a dressing for leftover turkey sandwiches.

Yield:
"3 cups"

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