Cranberries are a must-have for certain holiday dinners. Lucky for us they're naturally low in carbs. Unfortunately, almost all the cranberry relishes and sauces you'll find in your market are full of sugar! This relish is all about the cranberries, and without all that unnecessary sugar!
Ingredients
- 1 cup sugar substitute (recommended: Splenda)
- 1 cup water
- 12 ounces fresh or frozen cranberries
- 1 teaspoon orange zest
Directions
Combine sugar substitute and water in a saucepan and bring to a boil.
Add cranberries and orange zest and bring back to a boil. Reduce heat and simmer for 10 minutes, stirring occasionally.
Remove from heat, cool, cover and refrigerate until ready to serve.
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By wheelsinc.fl_90...
Jacksonville, FL
on November 23, 2007
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I am a beginning cook attempting to cook in a low carb fashion. I was looking for an alternative to the high sugar jellied cranberry sauce (I am the family rebel. This recipe was a hit even for those family members that are not cranberry sauce eaters. There was none left...thank you for this hit!
By fiyagirl_7483024
Colorado Spring...
on July 30, 2007
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This recipe had more bite than I expected but went great with vanilla ice cream.
By wendysgrrl_1459568
Concord, NC
on July 11, 2007
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This cranberry relish was easy to make and delicious. It kept in the fridge for up to a week after I made it. I'll definitely make this recipe again - and not wait until the holidays.
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