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