Cranberry RelishNov 23 2010 by
I just have to say it….this is the best no sugar added cranberry relish I have ever eaten. I know what you are thinking. This must be some t-a-r-t relish. Well, it’s not. It’s sweetened with apple cranberry juice concentrate and it’s just the right amount of tart and tangy with a little sweetness and such a beautiful color. I don’t know why cranberry relish only shows up around the holidays and then is forgotten again until next year. It’s so good and good for you. While I have no problem eating this relish straight from the dish, it’s also works well in other recipes. Check out the notes below for some recipes that feature this fantastic relish.
- 12 oz package of fresh cranberries
- 1 orange
- 1/2 cup strawberries (about 8 whole berries)
- 8 oz unsweetened apple cranberry juice concentrate, thawed
- 2 tbsp corn starch
- 1/2 chopped walnuts (optional)
- Pour all but 1/4 cup of the thawed apple cranberry juice concentrate in a medium saucepan. In a cup or small bowl stir together the remaining 1/4 cup juice and the corn starch. Stir until dissolved. Turn heat to high and bring the juice in the saucepan to a simmer. Reduce heat to low and slowly pour in the cornstarch mixture stirring constantly until thickened. Turn heat off and set aside to cool.
- Using a paring knife or zester remove the zest from the orange and place in a food processor.
- Peel the orange and place in the processor along with the cranberries and strawberries.
- Process on low 1-2 minutes until the relish is coarsely chopped.
- Add in the cooled sauce and chopped walnuts (if using). Chill and serve.
Makes 8 servings.
Serving size 1/4 cup.
Nutrients per serving: Calories: 48.5, Cal. from Fat: .5, Total Fat: 0g, Sat. Fat: 0g, Carbs: 12.5g, Fiber: 6g, Sugars: 1.5g, Protein: 0g, Sodium: 5mg, Chol: 0mg
Store leftover relish in an airtight container in the fridge for up to 1 week. The relish can also be frozen for up to 6 months.
Cranberry relish is so versatile. It can be eaten as is, tossed with a salad, made into bread, cookies, or muffins or as a condiment on sandwiches.
Here are two of our favorite recipes that use Cranberry Relish: