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Tangerine Cranberry Relish
1 h 15 m
Diabetic Living Magazine
“Tangerines bring natural sweetness to this relish, so you need less sugar to balance the tartness of the cranberries.”
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)
1Rinse 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.
2Add 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(R) Granular, Equal(R) Spoonful or packets, or Sweet 'N Low(R) 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.