This is NOT a no carb but lower than most raw, uncooked relish. I always get asked for my recipe on this no matter where I serve it. Quick, easy and great for those what do I bring luncheons! Due to the high acid content it will be good in the fridge for a week. However, it is a pleaser dish and never lasts 24 hours. I fix double and hide a dish in the back of the fridge.
Hello everyone, I hope you're having a fantastic day today. Today, we're going to make Low-Carb Raw Cranberry Relish. It's one of my all-time favorite food recipes. This time, I'm going to do something a little different. This is going to be delicious. Prepare the ingredients before making Low-Carb Raw Cranberry Relish in your home. Then, follow these steps below to serve Low-Carb Raw Cranberry Relish for your family or friends.
1 -2 raw cranberries
2 -6 Splenda granular
1/4 - 1/2 sugar-free orange marmalade
If you have prepared the ingredients needed, now time to start cooking. There are 9 steps you must follow to make Low-Carb Raw Cranberry Relish in your home by yourself.
Place the washed raw cranberries into a food processor.
Pulse until chopped finely and place into a large bowl.
Next put pecans into the processor and chop coursely.
Place them into the bowl with the cranberries.
Do the same with the celery, chop and add to the bowl.
Chop your apple finely on a cutting board. DO NOT use the processor.
Add the apple to the bowl and stir in the rest of the ingredients.
Chill over night or at least for a few hours before serving.
Serve with poultry, breakfast toast, cereals, or anything a nice tart bit is good with.
So that brings us to the end of this special Low-Carb Raw Cranberry Relish recipe. Thank you very much for taking the time to read this. I'm confident you'll be able to make this at home. There will be some interesting food at home recipes on the way. Remember to bookmark this page in your browser and share it with your family and friends. Thank you for reading once more. Go ahead and start cooking!
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