Cranberry, Orange and Walnut Relish
from Atkins Kitchen
You can make this delicious, easy homemade relish up to three days ahead, but add the walnuts an hour before serving. If you want to reduce the carb count by 2 grams per portion, omit the orange.
1 small navel orange
1 bag (12 ounces) fresh cranberries, rinsed
3/4 cup granular sugar substitute
1/2 cup chopped walnuts
1. Grate orange; set orange rind aside. With a small sharp knife, peel off orange pith (the white part underneath the rind) and inner white membranes between orange segments. Chop orange into 1/2-inch pieces.
2. Place cranberries, 3 tablespoons water, orange rind and sugar substitute in 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.
Prep time: 10 minutes
Bake/Cook time: 10 minutes
Chill time: 1 hour
Carbohydrates: 10.5 grams
Net Carbs: 8 grams
Fiber: 2.5 grams
Protein: 1.5 grams
Fat: 5 grams