1teaspoonfresh ginger juice(1 inch piece of fresh ginger chopped, squeeze in garlic press)
Wash the cranberries and discard any small stones or soft berries. Cut the stem and blossom end of the orange to the flesh, then quarter it and cut each quarter in half. Do not peel the orange. Discard any seeds. Roughly chop a 1 inch piece of ginger. Powder the sweetener in a coffee or spice grinder.
Layer the cranberries and orange pieces in the processor and add the sweetener, spice and ginger juice. (Put the chopped ginger in a garlic press and squeeze to extract as much of the juice as you can. You can't really taste it, but it surely adds to the over-all flavor.)
Using the pulse button, run the food processor until the cranberries and orange are chopped into roughly the same sized pieces. Taste. If you would like it sweeter, add your favorite stevia sweetener or more powdered Sukrin 1 (or Swerve Granulated). It should taste both tart and sweet.
Refrigerate up to two days before needing and for 5-7 days total. Makes approximately 3 cups with 1/4 cup per serving.
Low Carb Cranberry Relish (keto)
Amount Per Serving (1 g)
% Daily Value*
Vitamin C 10.7mg13%
* Percent Daily Values are based on a 2000 calorie diet.
Leftover cranberry relish is great on cheesecake or mixed into muffin and cake batters.