REC: cranberry-citrus relish

Picked this up from Parade magazine a few years ago, and this year have
subbed Splenda for the sugar.

12 oz bag cranberries
1/2 navel orange
1/2 lime
1/2 lemon
1/2 cup Splenda

Put fruit--peels, pith, seeds and all--into food processor. Chop to a
coarse consistency. Transfer to a saucepan and add Splenda. Bring to a
boil, then simmer on low heat for 15 minutes, stirring occasionally. Sauce
will thicken while simmering.

Cate

Personally, I would use zest only. Most of the flavor is in the oils and
very little if any carbs.

--
- Bear
Grrrrrrrr : o)
353/285/210


"Cate" wrote in message
...
Picked this up from Parade magazine a few years ago, and this year have
subbed Splenda for the sugar.

12 oz bag cranberries
1/2 navel orange
1/2 lime
1/2 lemon
1/2 cup Splenda

Put fruit--peels, pith, seeds and all--into food processor. Chop to a
coarse consistency. Transfer to a saucepan and add Splenda. Bring to a
boil, then simmer on low heat for 15 minutes, stirring occasionally. Sauce
will thicken while simmering.

Cate

"Bear" wrote in news:X4mdnTkWVv7sNDncRVn-
:

Personally, I would use zest only. Most of the flavor is in the oils and
very little if any carbs.

I've seen a recipe with these ingredients that does indeed use only zest.
But I guess this is the super-quickie, idiot-proof version. (Lots of people
get the white stuff in with the zest, ruining the whole idea of zest only.)
And the white part really doesn't add bitterness because of the sweetener.

Cate

Hi Cate,
Your version does sound good. I've made candied peel a lot and you're right
about the bitterness. I've done a similar conserve using orange and it was
grrrrrrrrrreat. I think I'll try your version for Thanksgiving and the carbs
be damned. It can't be much anyway. I read once that a Vidalia onion has a
higher sugar percentage than an orange, so go figure.
Happy Thanksgiving and thanks for both recipes!

--
- Bear
Grrrrrrrr : o)
353/282/210



"Cate" wrote in message
...
"Bear" wrote in news:X4mdnTkWVv7sNDncRVn-
:

Personally, I would use zest only. Most of the flavor is in the oils
and
very little if any carbs.

I've seen a recipe with these ingredients that does indeed use only zest.
But I guess this is the super-quickie, idiot-proof version. (Lots of
people
get the white stuff in with the zest, ruining the whole idea of zest
only.)
And the white part really doesn't add bitterness because of the sweetener.

Cate