The Cranberry: It isn't just for turkey anymore.
In a blog a couple of days ago on the health benefits of cranberries I spoke of adding more of this antioxidant-filled, low-carb gem of a berry to the diet. I mentioned, as well, that for many people, the cranberry sadly makes only one or two appearances a year on the dinner table, perched atop the turkey and dressing on the holiday luncheon plate, usually in the form of jellied cranberry sauce (a concoctiion that I cannot abide, but, for reasons utterly unintelligible to me, my brother adores.)
What he can enjoy about that high-fructose-corn-syrup-sweetened glop that slides out of a can, still bearing its imprint, escapes me. Yiiiiicccccchhhh! But different strokes for different folks, I guess.
Much better, to my way of thinking, is a recipe for a bright, zingy cranberry relish that my sister shared with me. Best of all, it’s easiness personified, almost as easy, in fact, as opening the can and sliding out the glop.
(Makes about 24 Heaping Tablespoons)
1 whole orange
1 1/2 cups fresh cranberries
3/4 cup granular Splenda
1. Remove zest from orange with a microplane or zester. Slice off the stem ends and peel away most of the pith (it’s bitter). Quarter the peeled orange. Remove any visible seeds.
2. Place orange, zest, cranberries and Splenda into a food processor fitted with a steel blade; pulse to chop to a fine mince. (It works in the blender, too, but it takes more patience, time, and persistence.)
3. Taste for sweetness, adding a bit more Splenda if needed, but not much; it should be tangy.
4. Refigerate a couple of hours, overnight if possible. (It will keep, tightly covered in the refrigerator for up to a week.)
5. Serve cold.
Serving size: 1 tablespoon
Protein per serving: 0 grams
ECC per serving: 2.8 grams
This relish works well as a bright, healthy condiment alongside the traditional turkey and dressing, but also pairs well with pork, chicken, duck, or game meats.
In fact, it’s pretty tasty in some unusual places, such as atop a slice of low carb buttered toast, or as a fruity addition to plain yogurt, or added to a protein smoothie. Dried cranberries make a delicious addition to an entree salad of spinach with a little fried pancetta, goat cheese, and toasted pecans or pignoli, wilted with a hot vinaigrette.
And, of course, the cranberry makes a great addition to a low-carb power muffin, about which I’ve blogged previously.
The cranberry. It isn’t just for turkey anymore.