Onion Cranberry Relish
Categories: Condiment
Regular canned cranberry sauce, either the jellied or whole berry variety, has nothing in it that would be a problem for most diets. It has minimal sodium, no fat and is perfectly acceptable as is. However, this recipe I came across just sounded so good that I'm going to have to try it for Thanksgiving.
1 lg Onion,Vidalia Or Other Sweet Variety
1 T Unsalted Margarine
1/4 c Raisins
1/4 c Red Wine
3/4 c Brown Sugar
4 Cinnamon
12 oz Fresh Cranberries
1 c Water
Chop onions. In a skillet cook onion in margarine for 5 minutes or until tender, stirring occasionally. Add raisins, wine, and salt. Cook and stir 1 minute more. Remove from heat and set aside. In a medium saucepan combine brown sugar, cinnamon, and 1 cup water; heat to boiling. Reduce heat and simmer, uncovered, for 10 minutes. Add 2 cups of the cranberries and cook, uncovered, for 5 minutes, stirring occasionally. Add remaining cranberries; cook 3 to 5 minutes more or until berries pop, stirring occasionally. Remove cinnamon sticks. Stir in onion mixture. Transfer to a medium bowl. Cover and chill at least 2 hours or up to 3 days
Yield: 12 Servings
Sodium Category: VeryLowSodium
Diabetic Exchanges
0 Starch
2 Fruit
0 Milk
0.5 Other Carbohydrates
0 Vegetable
0 Lean Meat
0 Very Lean Meat
0 Fat
Calories 163
Calories from Fat 10
Total Fat 1 gr
Saturated Fat 0 gr
Polyunsaturated Fat 0 gr
Monounsaturated Fat 0 gr
Cholesterol 0 mg
Sodium 10 mg
Potassium 307 mg
Carbohydrates 99 gr
Dietary Fiber 1.4gr
Protein 1 gr
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