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2 cups, Cranberries (Raw)
1 Naval Orange w/peel –cut in eighths
1 cup, Walnuts
1 cup , Splenda (you can use less if you like a tart taste)
5 slices approx 1” dia, ˝ “ thick, Ginger-fresh (you can use up to ˝ a cup or more if you want it gingery)
2 tsp-or to taste, Cinnamon
How To Prepare:
-Chop in food processor in order on recipe.
- If you like a coarser consistency, chop cranberries coarsely, remove half, proceed with recipe, add reserve cranberries back at the end and mix.
-You should have about 4 cups of Cranberry relish.
-You can add more citrus if you like – we have a wonderful Myer lemon tree and when the lemons are ripe I use a Naval orange and a Myer lemon skin and all.
- I have also made this with raisins when I used sugar to cut down on the sugar.
-This is good in yogurt or with cottage cheese or plain. I am so glad this adapted to the Splenda my family would have missed it at the Thanx table.
Number of Servings:
Carbs per serving - include all nutritional information if known: