Tangerine Cranberry Relish

Tangerine Cranberry Relish

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From: Diabetic Living Magazine

Tangerines bring natural sweetness to this relish, so you need less sugar to balance the tartness of the cranberries.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • 1 (12 ounce) package fresh cranberries (3 cups)
  • 2 medium tangerines, unpeeled
  • ¼ cup to ⅓ cup sugar or sugar substitute equivalent to ¼ to ⅓ cup sugar (See Tip)


  • Prep

  • Ready In

  1. 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.
  2. Add all but ½ cup of the cranberries to the food processor; cover and process until coarsely chopped. Add to tangerines in bowl; stir in the remaining ½ 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 ¼-cup servings).
  • Tip: Choose from Splenda® Granular, Equal® Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to ¼ to ⅓ 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 information

  • Serving size: ¼ cup
  • Per serving: 37 calories; 0 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 0 g protein; 3 mcg folate; 0 mg cholesterol; 7 g sugars; 112 IU vitamin A; 8 mg vitamin C; 7 mg calcium; 0 mg iron; 1 mg sodium; 47 mg potassium
  • Carbohydrate Servings: ½

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