Cranberry Relish With Horseradish And Sour Cream Recipe

Low Carb Cranberry Relish (keto) Low Carb Maven

WebNov 4, 2016 · Wash the cranberries and discard any small stones or soft berries. Cut the stem and blossom end of the orange to the flesh, then …

Rating: 4.9/5(8)
1. Wash the cranberries and discard any small stones or soft berries. Cut the stem and blossom end of the orange to the flesh, then quarter it and cut each quarter in half. Do not peel the orange. Discard any seeds. Roughly chop a 1 inch piece of ginger. Powder the sweetener in a coffee or spice grinder.
2. Layer the cranberries and orange pieces in the processor and add the sweetener, spice and ginger juice. (Put the chopped ginger in a garlic press and squeeze to extract as much of the juice as you can. You can't really taste it, but it surely adds to the over-all flavor.)
3. Using the pulse button, run the food processor until the cranberries and orange are chopped into roughly the same sized pieces. Taste. If you would like it sweeter, add your favorite stevia sweetener or more powdered Sukrin 1 (or Swerve Granulated). It should taste both tart and sweet.
4. Refrigerate up to two days before needing and for 5-7 days total. Makes approximately 3 cups with 1/4 cup per serving.

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cranberry relish with horseradish and sour cream

WebNov 11, 2021 · Instructions. put cranberries and chopped onion in the food processor and process until well combined but not totally smooth. move …

1. put cranberries and chopped onion in the food processor and process until well combined but not totally smooth.
2. move to a bowl. add remaining ingredients and mix together.
3. taste to see if you would like more horseradish.
4. pour into a few small containers and freeze (I filled 3 half pint containers).

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LowCarb Cranberry Relish {keto} Our Paleo Life

WebApr 5, 2024 · Instructions. Add all of the ingredients to a medium saucepan and bring to a boil over medium heat, stirring occasionally. Once it …

1. Add all of the ingredients to a medium saucepan and bring to a boil over medium heat, stirring occasionally.
2. Once it reaches a boil, reduce heat to low and let simmer for 5-10 minutes, stirring occasionally, until the sauce is thickened. If you run the spoon across the bottom of the pan, it should take a second or two for the relish to refill that space.
3. At this point you have a couple options regarding texture: 1) Leave as-is for a super chunky relish;2) Mash the cranberries for a somewhat chunky relish;3) Use an immersion blender to break down the berries to a barely chunky texture (this is our preferred method and what is pictured in this recipe). To do this, turn on the blender while in the relish and slightly raise and lower it while moving it around, never taking it completely out of the relish.4) Pour it all in a food processor and blend until it's as smooth as you can get it.
4. Chop up the pecans (amount varies on your preference) and either mix in to the relish or serve on the side as a garnish. This adds a wonderful crunch as well as some healthy fat to the dish (pecans are high in fat and very low in carbs).

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