Low-Carb Raw Cranberry Relish

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.

• Total Time: 10 mins
• Prep Time: 10 mins
• Cook Time: 0 mins

Ingredients:

Servings: 12

• 453.59 g raw cranberries, washed well
• 236.59-473.18 ml pecans or 236.59-473.18 ml walnuts
• 8 stalk celery (I just use an entire head)
• 1 apple, chopped tart is best
• 118.29 ml Splenda granular
• 170.09 g sugar-free orange marmalade
• 29.58-88.74 ml frozen orange juice concentrate (optional)
• 1.23-2.46 ml cinnamon
• 0.59 ml ground cloves

Directions:

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