Cran-Raspberry Relish Recipe

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Cran-Raspberry Relish Recipe

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I developed this recipe when my husband was diagnosed with diabetes. It's great during the holidays and throughout the year.—Arloa Dahl, Sloan, Iowa
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. + chilling

Ingredients

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 medium apples, peeled and cut into eighths
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 teaspoons sugar-free raspberry soft drink mix

Directions

In a food processor or blender, combine cranberries and apples; cover and process until coarsely chopped. Transfer to a bowl. Stir in pineapple and drink mix; mix well. Cover and refrigerate until serving. Yield: 5 cups.
Originally published as Cran-Raspberry Relish in Country Woman November/December 2002, p36

Nutritional Facts

1/4 cup: 34 calories, 1g fat (0 saturated fat), 0 cholesterol, 1mg sodium, 9g carbohydrate (0 sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1/2 fruit.

  • 1 package (12 ounces) fresh or frozen cranberries, thawed
  • 2 medium apples, peeled and cut into eighths
  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 2 teaspoons sugar-free raspberry soft drink mix
  1. In a food processor or blender, combine cranberries and apples; cover and process until coarsely chopped. Transfer to a bowl. Stir in pineapple and drink mix; mix well. Cover and refrigerate until serving. Yield: 5 cups.
Originally published as Cran-Raspberry Relish in Country Woman November/December 2002, p36

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