Tangerines bring natural sweetness to this relish, so you need less sugar to balance the tartness of the cranberries. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Rinse cranberries under running water and discard any soft or old berries; set aside. Slice each unpeeled tangerine into fifths; remove seeds. Place tangerine slices in a food processor; cover and process until coarsely chopped. Transfer to a medium bowl.

  • Add all but 1/2 cup of the cranberries to the food processor; cover and process until coarsely chopped. Add to tangerines in bowl; stir in the remaining 1/2 cup cranberries. Stir in enough of the sugar to sweeten to taste; cover and chill for 1 hour. Stir before serving. Makes 3 cups (twelve 1/4-cup servings).


Tip: Choose from Splenda(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) bulk or packets. Follow package directions to use product amount equivalent to 1/4 to 1/3 cup sugar. Nutrition Per Serving With Substitute: same as above, except 20 cal., 6 g carb.

Make Ahead Tip: Prepare as directed. Cover and chill for up to 2 days. Stir before serving.

Nutrition Facts

37 calories; 0.1 g total fat; 1 mg sodium. 47 mg potassium; 9.5 g carbohydrates; 1.6 g fiber; 7 g sugar; 0.2 g protein; 112 IU vitamin a iu; 8 mg vitamin c; 3 mcg folate; 7 mg calcium; 3 mg magnesium;