Low Carb Cranberry Relish

Cranberry Relish with low carb sauce is an easy recipe for tasting. It has a sweet and tangy taste with a fresh flavor and canbe best for thanksgiving.

Prep Time15

Total Time15

Course: Condiments, Dressings and Sauces, Side Dish

Cuisine: American

Servings: 12

Calories: 17kcal

Author: Gouher Munshi

Ingredients

12 Ounces Fresh cranberries (washed)
1 Medium Orange (4 oz)
2/3 Cup Low carb sugar powdered (Swerve Granulated)
1 Teaspoon Fresh ginger juice (a 1-inch piece of fresh ginger (chopped), garlic press)
3 Pinches Ground cloves

Instructions

Wash the cranberries and dispose of any little stones or delicate berries. Cut the stem and bloom the end of the orange to the tissue, at that point quarter it, and cut each quarter down the middle. Try not to strip the orange. Dispose of any seeds. Generally, split a 1-inch bit of ginger. Powder the sweetener in a grinder or coffee processor.
Make a layer of orange pieces and cranberries in the processor and include spices, sweetener, and ginger juice. Add the chopped garlic and ginger in the processor and extract the juice. You cannot taste but add to the entire flavor.
Use the pulse button, turn on the food processor till the orange and cranberries are cut into roughly the equal-sized pieces. Taste it. If you wish to combine more sweetener, then add your preferred stevia sweetener or extra powdered Sukrin 1. The recipe should have both tastes of sweet and tart.
Refrigerate it for 2-days before consuming and for 5-7 days complete. Make nearly 3-cups with 1/4 cup every serving.

Notes

Notes
Nutrition Facts: Cranberry Relish (Low Carb)
Amount Per Serving (1 g)
Calories 17
Potassium 33mg, DV-1%
Carbohydrates 4g, DV-1%
Fiber 1g, DV-4%
Vitamin C 10.7mg, DV-13%
* % Daily Values are depending on a diet of 2000caloriese.
Remaining cranberry relish is great to use on cheesecake or combine with cake or muffin batters.
Nutrition
Serving: 1g | Calories: 17kcal | Potassium: 33mg | Fiber: 1g | Carbohydrates: 4g | Vitamin C: 10.7mg