Photo courtesy of Vickie Chynoweth

Photo courtesy of Vickie Chynoweth

Well-fed in Federal Way: Low sugar cranberry relish

Recipe of the week is a sweet addition to your Thanksgiving feast.

Give this recipe a spot at your Thanksgiving spread Thursday, Nov. 25.

Most cranberry sauce and relish are loaded with sugar and can reduce the benefits of eating the Vitamin C rich cranberries. This option gives all the flavor with far less sugar. Cranberries are also one of the few fruits that are native to North America.

Low Sugar Cranberry Relish (makes about 6 cups)

By Vickie Chynoweth

Ingredients:

1 large package .6 ounce sugar-free Black Cherry Jello

1 cup boiling water

12 ounces fresh cranberries

8 ounces crushed pineapple with juice

2 oranges (1/2 cup squeeze juice & 1 teaspoon grated rind)

3/4 cup chopped celery (2-3 ribs)

1 fuji or gala apple chopped

1/4 cup honey

1/2 cup chopped pecans

Directions:

1. In a large bowl, empty contents of jello packet and 1 cup of boiling water. Stir until jello is dissolved.

2. Rinse off cranberries. Place in food processor and pulse about 6-10 times until cranberries are small granules. Place cranberries in jello and stir.

3. Dump can of pineapple into jello mixture and stir until will blended.

4. Stir in honey, fresh orange juice, orange rind, celery, apple and pecans.

5. Place in refrigerator uncovered for 3 hours or until set.

6. Stir and serve with turkey, chicken, goat cheese, cream cheese, assortment of crackers on a sandwich … the possibilities are endless.


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