Splenda Fresh Cranberry Orange Relish Recipes

Steps:

• Make this a day ahead and serve chilled. In a non-reactive saucepan, combine the water, orange juice and sugar. Bring to a boil, stirring continuously. Add the cranberries and cook only for about minutes or until the skins of the berries pop. Remove pan from heat and add orange rind. Transfer mixture to a bowl and let cool to room temperature.
• Leftovers can be thinned with some liqueur and used as a hot sauce to spoon over frozen yogurt or pound cake.

Steps:

• Wash the cranberries and set aside.
• Wash the oranges and do not peel them.
• Slice each orange into eight sections.
• Using a food processor, process cranberries and oranges.
• Stir in splenda. (If using the pecans, add those as well.)
• This can be made the day before, just keep it chilled until ready to serve.
• I have also made this and served it as soon as it was made. Either way, this is delicious!

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.

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.

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.