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!
| Level: | Easy |
| Total: | 20 min |
| Prep: | 5 min |
| Cook: | 15 min |
| Yield: | 8 servings |
Ingredients
- 1 cup sugar substitute (recommended: Splenda)
- 1 cup water
- 12 ounces fresh or frozen cranberries
- 1 teaspoon orange zest
Instructions
- 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.
Nutrition Facts
| Calories | 31 calorie |
| Carbohydrates | 8 grams |
| Dietary Fiber | 2 grams |
Reviews
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?
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).
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! ^_^)
And besides, it’s fun to bounce the berries; you can’t do THAT with the stuff in a can! ^_^
I think it’s YUMMIES!! Just the right amount of sweet and tart. And I would recommend it to everyone. If someone has a food allergy, that’s terrible but it shouldn’t factor in on how you rate the taste of this. Why didn’t the person with special needs mention it, or at least ask before eating anything? I’m lactose intolerant and ALWAYS ask before I bite into something that someone else has prepared.
This is how I make mine, except I don’t like the orange zest in it, so I add freshly grated nutmeg instead…..yum!
I made this relish last Christmas. I’ve been on a diet and anywhere I can save a few calories is important. It was very tasty and got compliments. Sadly, one of my guests was rushed to the hospital! I had no idea he couldn’t eat splenda. I thought splenda was all-natural. 🙁 Anyway, even though it was quick and easy, I can’t recommend it since it can make people sick.
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!
This recipe had more bite than I expected but went great with vanilla ice cream.
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.
Super simple and super flavorful!
couldn’t believe how simple this was…and low carb!
I’ll never buy the canned stuff again…sorry, OceanSpray
I’ll never buy the canned stuff again…sorry, OceanSpray
I made serveral versions of cranberry relish for the holidays and everyone voted for George’s recipe each time. Simple, easy, real, safe for diabetics. Perfect with turkey. Rave reviews all around. Thanks George, keep up the great tasting low carb recipes!