Splenda Fresh Cranberry Orange Relish Recipes

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EASY CRANBERRY ORANGE RELISH



Easy Cranberry Orange Relish image

A delightful change from the ordinary...the only relish most of my family will eat! Relish can be chilled up to 3 days.

Provided by TXGIRLSX3

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 2h10m

Yield 8

Number Of Ingredients 4

1 navel orange
1 (12 ounce) package fresh cranberries
½ cup white sugar
⅛ teaspoon ground cinnamon

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.

Nutrition Facts : Calories 76.4 calories, Carbohydrate 19.8 g, Fat 0.1 g, Fiber 2.3 g, Protein 0.3 g, Sodium 1 mg, Sugar 15.7 g

OCEAN SPRAY FRESH CRANBERRY ORANGE RELISH



Ocean Spray Fresh Cranberry Orange Relish image

This is a very refreshing recipe I have used for years. It comes from the bag of Ocean Spray Cranberries bought in the grocery store. This time of year cranberries are plentiful where I live (in fact I have a huge bag 21 pounds in the refrigerator) so right now I try to give new recipes a try before the fresh ones have to go into the freezer. Give it a try it goes great with your Thanksgiving dinner. Enjoy!

Provided by Bonnie Young

Categories     Berries

Time 20m

Yield 2 1/2 cups, 6 serving(s)

Number Of Ingredients 3

2 cups cranberries (fresh or frozen, 1 12oz bag is also enough)
1 medium orange, quartered (ends removed)
3/4-1 cup sugar (or eqivalent artificial sweetener)

Steps:

  • Slice unpeeled orange into eighths and remove any seeds. Place half of the cranberries and half of the orange in food processor. Pulse until evenly chopped. Tranfer to a bowl and repeat with the other half of orange and cranberries. Stir in sugar to taste and store in refrigerator of freezer.
  • You can also use a food grinder for the food processor step. The grinder is my preferred method, becaue that's how my Mom made it so many many years ago.

Nutrition Facts : Calories 122.3, Fat 0.1, Sodium 0.9, Carbohydrate 31.6, Fiber 2.1, Sugar 28.3, Protein 0.3

CRANBERRY/ORANGE RELISH



Cranberry/Orange Relish image

Wonderful for Thanksgiving or Christmas to serve with your turkey! This is another one of my mother-in-law's recipes that my husband must have for the holidays!

Provided by Teresa Mackey

Categories     Fruit

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 (12 ounce) bag fresh cranberries
1 medium orange, washed,quartered (Remove seeds and do use the peels, too!)
1 cup sugar
1 apple (optional)

Steps:

  • Wash and drain cranberries.
  • Wash and quarter one orange and remove any seeds.
  • Place everything in a food processor and chop.
  • Add sugar.
  • Refrigerate overnight.

Nutrition Facts : Calories 84.3, Fat 0.1, Sodium 0.8, Carbohydrate 21.9, Fiber 1.7, Sugar 18.9, Protein 0.2

CRANBERRY ORANGE RELISH



Cranberry Orange Relish image

Make and share this Cranberry Orange Relish recipe from Food.com.

Provided by Chef-Girl-R-D

Categories     Fruit

Time 10m

Yield 10-12 serving(s)

Number Of Ingredients 5

1 (10 ounce) bag fresh cranberries
1 granny smith apple, cute into big chunks
1 orange, peeled and cut into big chunks
1 cup pecans
3/4 cup sugar

Steps:

  • Put all in food processor or chopper until finely chopped.
  • Refrigerate until ready to serve.
  • Best if made a day in advance.

Nutrition Facts : Calories 160.7, Fat 7.9, SaturatedFat 0.7, Sodium 0.8, Carbohydrate 23.7, Fiber 3.1, Sugar 19.3, Protein 1.3

CRANBERRY-ORANGE RELISH



Cranberry-Orange Relish image

This sweet and tart cranberry relish is much more refreshing than cooked cranberry sauce, and it takes about as long to make as it does to open a can. You'll need a food processor for this one; a blender will reduce everything to juice. Leftovers are great for breakfast with plain yogurt.

Provided by Martha Rose Shulman

Categories     easy, quick, condiments, dips and spreads, side dish

Time 5m

Yield 8 servings

Number Of Ingredients 4

1 bag fresh cranberries
1 whole navel orange, skin included, washed and cut into chunks
1/2 cup shelled pecans
1/3 cup mild honey, such as clover

Steps:

  • Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.

Nutrition Facts : @context http, Calories 94, UnsaturatedFat 4 grams, Carbohydrate 15 grams, Fat 4 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 13 grams

FRESH CRANBERRY ORANGE RELISH WITH STEVIA



Fresh Cranberry Orange Relish With Stevia image

a low sugar recipe for fresh cranberry sauce freezing the cranberries seems to make the color more brilliant, less "pinky"

Provided by hollywall

Categories     Sauces

Time 10m

Yield 1/4 cup approx, 8 serving(s)

Number Of Ingredients 3

12 ounces frozen cranberries
1 orange, smooth skinned and heavy for its size is best
1/4 teaspoon pure stevia powder, more to taste

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.

Nutrition Facts : Calories 28.4, Fat 0.1, Sodium 0.9, Carbohydrate 7.4, Fiber 2.5, Sugar 3.4, Protein 0.3

SPLENDA CRANBERRY SAUCE



Splenda Cranberry Sauce image

I had this marvelous cranberry sauce about 5 years ago at a friends house. Since I have Diabetes, I substituted Splenda for an equal amount of sugar...you could switch back if you like. I love this recipe and make it every year at Thanksgiving. It's best if you make it several days ahead to allow the flavors to blend. It's a step above the "norm".

Provided by Joanne Bryant

Categories     Berries

Time 20m

Yield 3 cups

Number Of Ingredients 10

4 cups fresh cranberries, picked over & rinsed
2 cups Splenda sugar substitute or 2 cups sugar
6 tablespoons water
6 tablespoons fresh orange juice
1/4 teaspoon salt
2 inches fresh ginger, peeled & cut in 3 pieces (if you don't have fresh ginger, add 1/2 tsp ground ginger with other spices)
1 orange, zest of
1 teaspoon cinnamon
1/8 teaspoon ground cloves
1/2 teaspoon allspice

Steps:

  • Mix together in large pot, cranberries, sugar (or Splenda), water& juice, salt, ginger pieces (not ground) and orange zest.
  • Bring to boil and cook about 10 minutes or until all berries have burst.
  • Remove from heat and allow to cool 1/2 hour.
  • Remove ginger pieces and add cinnamon, ground cloves and all spice.
  • Blend thoroughly and allow to cool completely.
  • Put in covered bowl and refrigerate until ready to use.

Nutrition Facts : Calories 207.1, Fat 0.3, Sodium 198.2, Carbohydrate 55.4, Fiber 6.8, Sugar 38.8, Protein 0.8

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