The Best Cranberry Relish Prepared in a Healthy Way!

I bought cranberry in a grocery shop for the first time, and obviously I got no idea how exactly it tasted. I put it in my fruit salad, and I discovered that it tasted a bit sour. I decided not to put it anymore on my salad recipes or even eat it raw, instead I did a bit of research how can I turn this raw cranberry into a more palatable one. Thus, I uncover this lovely recipe.

INGREDIENTS:

• 1 cup stevia sugar ( with 1:1 ration means 1 tablespoon of regular sugar is equal to 1 tablespoon of stevia sugar)
• 80 ml pure cranberry juice or orange juice
• 1/2 teaspoon fresh grated ginger
• 1/2 teaspoon ground cinnamon
• 250g fresh cranberries
• Zest of 1 orange -  just the orange part

Prep Time:  5 mins     Cooking Time:  5 - 8 mins    Servings: 8 (30 ml/serving)

Watch How to Cook!

INSTRUCTIONS:

1. In a saucepan, add sugar, juice and cinnamon and grated ginger.
2. Cook, stirring often, until sugar dissolves, syrup is clear and comes to a rolling boil, about 3 minutes.   
3. Rinse and pick over the cranberries to remove any mushy ones.
4. Add cranberries to boiling syrup and continue cooking, uncovered, just until they begin to pop, about 2-5 minutes. Be careful not to cook them too long or they will get mushy.
5. Skim the foam off the surface with a metal spoon and discard.                                    
   
   
   
6. Remove from heat, stir in orange zest and cool to room temperature, uncovered.
7. Place in container, cover and store in the fridge for up to 3 months.                                                                                                                                                                             
   
   
   

   NUTRITIONAL FACTS

  Serving: 8  |  Calories: 105 per serving (30ml)  |  Total Carbohydrate:  24g  8%  |  Sugar: 1g  |  Protein: 1%  

  * The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

   TIPS:

•   Note, cranberry juice is the best option, but make sure it’s not a juice cocktail. If you can’t find it, you can use orange juice. Just don’t use the cocktail stuff as that’s typically full of sugar and little to no real fruit juice.
•  The ginger helped give it a zing while the cinnamon gave it that warm tone. The orange zest helps keep it light and bright.
•   If you prefer to have it smoother, once you add in the orange zest either use an Immersion blender on it or run it through a food mill/sieve to remove any pieces.  [1]
•   Note that relish will tend to get harder as it cools down.
•   When storing it in a  container, I would recommend to sterilize the container with boiling water and dried it down completely before using. 

   WHERE TO BUY?

•     Sauce Pan click } HERE
•     Long spoon click }  HERE
•     Stevia Sugar click }  HERE