Cranberry Relish

ldwallace502

Ridiculously easy to make... extremely fresh and tasty... mostly whole foods (the Splenda isn't, but everything else is - more on that later)... keeps well... can be done ahead... can be used in so many applications, both sweet and savory... low-carb... gluten-free... no-added-sugar... no fat... no cholesterol... uses one of the superfoods... and inexpensive to boot (especially if you get your berries in season and freeze them for later) - what else can you possibly want in a recipe? <div><br /></div><div>I've made this for my husband, who likes cran-orange sauce, for Thanksgiving, by simply adding the juice of that orange you zest in lieu of or in combination with the water (depending on how much juice your orange yields)... but that makes for a higher carb count... so for everyday, I substitute lemon juice (about half and half with the water). <div><br /></div><div>Now, about that Splenda: it's fine for this purpose (used it myself plenty of times)... but since switching to a whole foods diet, I try to use more natural low-carb sweeteners... such as xylitol and/or erythritol... which then takes this recipe whole food all the way. If you like the stuff out of a can, you can add spices to this to approximate that flavor... and you can even jelly it up by puréeing your cooked relish and adding gelatin, if you prefer that style. Honestly... the hardest part is washing and looking the berries... so you just simply can't screw this recipe up. (My kinda recipe! ^_^)</div></div><div><br /></div><div>And besides, it's fun to bounce the berries; you can't do THAT with the stuff in a can! ^_^ </div>