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

Source: 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

1/4 cup
37 calories; protein 0.2g; carbohydrates 9.5g; dietary fiber 1.6g; sugars 6.8g; fat 0.1g; vitamin a iu 112.3IU; vitamin c 7.5mg; folate 2.5mcg; calcium 7.5mg; iron 0.1mg; magnesium 3.4mg; potassium 47.4mg; sodium 0.8mg.