Low sugar Cranberry RelishSubmitted by: KITTYF54
4 tangerines or 2 navel oranges
1 bag of cranberries, abt 2 cups.
25 drops of stevia extract or five packets
1/4 cup of sugar or to taste.
1 tsp of Chinese five spice or cinnamon
left overs can be frozen or canned, or serve with leftover turkey, chicken or pork roast.
Peel the tangerines and save the peel or peel the oranges thinly with a knife and save the orange part.
For oranges, peel the pith by hand and discard. peel as much of the membrane as you can off of the orange itself and divide into sections. cross cut the orange/tangerine into small pieces and place in a food processor or blender and pulse until chopped well. try to maintain some coarseness.
put the peel into a small food processor, chopper or coffee mill. (I use the coffee mill) process til fine.
add to the oranges.
Take the cranberries, and process in the food processor or whatever you have. you want them ground. this works to an ideal coarseness if the cranberries are frozen. I've done it both ways and it won't ruin it to use them fresh or thawed, but it's easier if they're frozen. mix all ingredients. Cook for 15 minutes or place in fridge for an hour to meld flavors serve fresh or cook to keep it longer. tastes great both ways.
Serving Size: makes about 24 servings, 1 rounded Tablespoonful each
Number of Servings: 24
Recipe submitted by SparkPeople user KITTYF54.