Tuesday, November 23, 2010

Cranberry Relish

I will be making a double batch of this super-easy relish tomorrow. Though I prefer to make it with Splenda, feel free to indulge with real sugar. How much you need depends on how sweet the berries are. Mix in the sugar last, a little at a time, until you like it.

Cranberry Relish

1 bag fresh cranberries
1 orange, peeled
1 single-serving applesauce
1 tsp cinnamon
1/2 - 1 c sugar or Splenda

Pulse the cranberries and oranges in a food processor until smooth. Stir in applesauce a d cinnamon. Add sugar to taste. Refrigerate a few hours before serving. Keep up to a week in fridge.

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