Cranberry, orange and walnut relish
You can make this delicious, easy homemade relish up to three days ahead,but don’t add the walnuts until an hour before serving.
1 small navel orange1 bag (12 ounces) fresh cranberries, rinsed3/4 cup granular sugar substitute1/2 cup chopped walnuts metric
1. Grate orange; set orange rind aside. With a small sharp knife, peel offorange pith (the white part underneath the rind) and inner white membranesbetween orange segments. Chop orange into 1/2-inch pieces.2. Place cranberries, 3 tablespoons water, orange rind and sugar substitutein a small saucepan. Bring to a boil over medium heat. Cook 10 minutes,stirring occasionally, until cranberries pop open. Remove from heat;transfer to a bowl.3. Mix in orange pieces and walnuts. Chill one hour for flavors to blend.
If you want to reduce the carb count by 2 grams per portion, omit theorange and omit the walnuts if you are in the first two weeks of Induction.
Servings: 8Prep time: 10 minutesBake/Cook time: 10 minutesChill time: 1 hour
Carbohydrates: 10.5 grams
Net Carbs: 8 grams
Fiber: 2.5 grams
Protein: 1.5 grams
Fat: 5 grams
Calories: 87