Chef Barrae
10-29-2009, 12:08 AM
So, what table is complete for Thanksgiving without cranberry sauce? I don't care for the canned types and in order for the fresh to come out right you needed to load it with sugar so it thickens. Well, I have come up with something new. Well, what's old is new again. I developed this recipe based on the 1950's famous (or infamous) Jello molds that mom used to make. It has been updated and tastes great. The best part, besides being so easy to prepare and tasting so good is that it is less than 4 grams net carbs. I hope you enjoy.
Sweet and Tart Cranberry Vegetable Relish
Ingredients:
1 - 12 ounce package whole fresh cranberries (about 2 cups)
1 Tbsp. orange zest
2 cups water
1 - 0.3 ounce package sugar free cherry Jello (small box)
1 cup cucumber, seeded and diced (preferably an English cucumber. If a regular cucumber is used then also peel it.)
1 cup celery, diced
1/2 cup walnuts, chopped
1 Tbsp. Splenda, optional
Place cranberries, orange zest and water in a 2 quart sauce pan on medium high heat and bring to boil. Simmer until the cranberries have popped, about 10 to 15 minutes. Add the Jello and stir well. Remove from heat and set aside for about 10 minutes to cool down slightly. Refrigerate for
1 1/2 hours until completely cool.
When cooled fold in the cucumber, celery and walnuts and refrigerate until set, about 4 hours or overnight. If too tart add the Splenda with the vegetables and then refrigerate. This can be made a day ahead for your holiday table.
Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 66.8
Total Fat 5.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 26.0 mg
Potassium 119.1 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 1.6 g
Sweet and Tart Cranberry Vegetable Relish
Ingredients:
1 - 12 ounce package whole fresh cranberries (about 2 cups)
1 Tbsp. orange zest
2 cups water
1 - 0.3 ounce package sugar free cherry Jello (small box)
1 cup cucumber, seeded and diced (preferably an English cucumber. If a regular cucumber is used then also peel it.)
1 cup celery, diced
1/2 cup walnuts, chopped
1 Tbsp. Splenda, optional
Place cranberries, orange zest and water in a 2 quart sauce pan on medium high heat and bring to boil. Simmer until the cranberries have popped, about 10 to 15 minutes. Add the Jello and stir well. Remove from heat and set aside for about 10 minutes to cool down slightly. Refrigerate for
1 1/2 hours until completely cool.
When cooled fold in the cucumber, celery and walnuts and refrigerate until set, about 4 hours or overnight. If too tart add the Splenda with the vegetables and then refrigerate. This can be made a day ahead for your holiday table.
Nutrition Facts
8 - 1/2 Cup Servings
Amount Per Serving
Calories 66.8
Total Fat 5.0 g
Saturated Fat 0.5 g
Polyunsaturated Fat 3.6 g
Monounsaturated Fat 0.7 g
Cholesterol 0.0 mg
Sodium 26.0 mg
Potassium 119.1 mg
Total Carbohydrate 5.8 g
Dietary Fiber 2.0 g
Sugars 1.4 g
Protein 1.6 g