Fresh Cranberry Orange Relish With Stevia Recipes

STRACHAN FRESH CRANBERRY ORANGE RELISH

Steps:

• Place cranberries in food processor; pulse until evenly chopped. Transfer to a mixing bowl.
• Quarter the orange and place in the food processor with walnuts; pulse until finely chopped. Add to bowl with cranberries.
• Mix sugar, cinnamon, nutmeg, and triple sec into cranberry-orange mixture until coated. Cover and refrigerate at least 1 hour before serving.

EASY CRANBERRY ORANGE RELISH

Steps:

• Grate 2 teaspoons of zest from orange; discard remaining peel and pith from orange. Divide orange into sections.
• Place orange sections, orange zest, cranberries, sugar, and cinnamon in a food processor; pulse until finely chopped.
• Transfer relish to a bowl and cover; refrigerate to allow flavors to blend, at least 2 hours.

FRESH CRANBERRY RELISH

Steps:

• Combine 2 pounds cranberries, 1 cup sugar, 1/4 cup Grand Marnier and the zest and juice of 1 orange in a food processor; pulse until chunky. Let sit at room temperature for at least 30 minutes.

FRESH CRANBERRY ORANGE RELISH

Steps:

• Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

SUGAR-FREE CRANBERRY SAUCE

Steps:

• In a medium saucepan, add the cranberries, orange zest, orange juice and water.
• Cover with a lid, and heat over medium to medium high heat for about 10 minutes.
• Lift off the lid, and give the cranberries a stir with a wooden spoon, they should be sauce at this point.
• From here, add in the stevia, tasting as you go to get it to the sweetness level you want.
• Once you're happy with the level of sweetness, add the vanilla and stir.
• Allow to cool to room temp. Serve at room temp or if not using, put in an airtight container and keep in the fridge. Unused portions should freeze well.

CRANBERRY-ORANGE RELISH

Steps:

• Using a food processor, pulse the cranberries and oranges. Transfer the chopped fruit to a 1-quart bowl and add 1/2 cup of the sugar, stirring to mix. Add more sugar to taste, as the sweetness of the oranges will vary. Add the chopped pecans and serve.

LOW CARB ORANGE CRANBERRY SAUCE

Steps:

• Combine cranberries, water, Swerve, orange zest to a sauce pan.
• Boil over medium heat, stir frequently, mash cranberries if needed, for about 15 minutes.
• Remove from heat and add stevia.
• Cool slightly then taste and adjust sweetener.
• Refrigerate 3 hours or overnight.
• Store in an airtight container in the fridge for up to 3 weeks.

FRESH CRANBERRY ORANGE RELISH WITH STEVIA

Steps:

• slice unpeeled orange into 8ths and remove seeds, place 1/2 orange slices and 1/2 cranberries in food processor with 1/2 of the stevia powder and process until mixture is evenly chopped, almost pureed. transfer to bowl and repeat with remaining orange, cranberries and stevia. add sugar to taste if desired, but give the relish a chance to sit first and meld the flavors. you may not want to add sugar at all. for best flavor make a day ahead and refrigerate.