Classic Cranberry Relish

Classic Cranberry Relish

Stevia In The RawⓇ | Prep Time: 8 hrs 10 mins | Makes 6 servings; 1 1/2 cups


2 cups fresh or frozen cranberries
2 tablespoons Stevia In The Raw® Bakers Bag
2 tablespoons brown sugar
1/2 small seedless orange, cut into 12 pieces


Place all the ingredients in a food processor. Pulse until the cranberries are finely chopped but not mushy. There will be larger bits of orange. Transfer to a container, cover and refrigerate for at least 8 hours before serving to allow the flavors to meld. Cranberry Relish keeps for up to 3 days, tightly covered in the refrigerator.

Note: When doubling this recipe, use ½ of a medium orange.

Nutrition Information

Per Serving: 35 calories, 0g fat (0g saturated fat), 9g carbohydrate, 0g protein, 2g dietary fiber, 0 mg sodium.

Comments (2)

  • Posted
    by Ronald G. Kelly

    I am looking for a non cooked cranberry recipe that has apples,oranges, and nuts.  my wife used to make this and i cannot find the recipe.  she passed away in 2008.

  • Posted
    by Virginia Stearns

    This isn’t quite the recipe I want.  I have a McCall’s cookbook recipe from the ‘60 that calls for 4 cups of fresh cranberries, 2 large apples and 2 large oranges plus 2 cups of sugar.  I want to substitute stevia for at least part of the required sugar.  First Question:  What is the ratio of stevia to sugar should be used.  Also the McCall’s recipe when refrigerated can be safely stored for several days.  Second Question:  Does Stevia macerate and preserve the cranberry relish just as the sugar does.

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