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Cranberry Pecan Relish

Source of Recipe


Shanny



List of Ingredients



• 12 to 16 ounces of fresh cranberries
  
• 2 seedless oranges
  
• 1/2 cup coconut
  
• 2 cups sugar or equivalent in artificial sweetener
  
• 3/4 cup chopped pecans
  
• 1 small can crushed pineapple, drain & save the juice
  
• 1 small box cherry or cranberry Jell-O
  






Instructions



1. Put cranberries & oranges through a food chopper.
   
   
2. Stir in coconut, sugar & pecans.
   
   
3. If you wish to cook the cranberries a bit, simmer the mixture now for a few minutes, but cooking is absolutely not necessary.
   
   
4. Place reserved pineapple juice in a saucepan and heat to boiling
   
   
5. Add Jell-O and stir until completely dissolved before adding to cranberry mixture.
   
   
6. Add crushed pineapple and stir to blend well.
   
   
7. Keep refrigerated up to two weeks, or may be frozen.
   
   






Final Comments


For low-carb, use artificial sweetener equivalent to the two cups of sugar. If's a good low-carb dish because it's so high fiber.

Can also be stretched by using a large can of pineapple, but you won't need all the juice.