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    You are in: Home / Recipes / Low-Carb Raw Cranberry Relish Recipe
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    Low-Carb Raw Cranberry Relish

    Total Time:

    Prep Time:

    Cook Time:

    10 mins

    10 mins

    0 mins

    Maeven6's Note:

    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.

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    Units: US | Metric


    1. 1
      Place the washed raw cranberries into a food processor.
    2. 2
      Pulse until chopped finely and place into a large bowl.
    3. 3
      Next put pecans into the processor and chop coursely.
    4. 4
      Place them into the bowl with the cranberries.
    5. 5
      Do the same with the celery, chop and add to the bowl.
    6. 6
      Chop your apple finely on a cutting board. DO NOT use the processor.
    7. 7
      Add the apple to the bowl and stir in the rest of the ingredients.
    8. 8
      Chill over night or at least for a few hours before serving.
    9. 9
      Serve with poultry, breakfast toast, cereals, or anything a nice tart bit is good with.

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    Nutritional Facts for Low-Carb Raw Cranberry Relish

    Serving Size: 1 (93 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 90.2
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 22.2 mg
    Total Carbohydrate 8.3 g
    Dietary Fiber 3.3 g
    Sugars 3.5 g
    Protein 1.2 g

    The following items or measurements are not included:

    Splenda granular

    sugar-free orange marmalade

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