A happy prelude to Christmas for me is in late autumn, when the first fresh cranberry harvest hits the shops. Can anything be more gloriously pertinent to the forthcoming festive season than these plump, fiery red berries? Packed full of vitamin C and credited with impressive medicinal powers, one glass of cranberry juice per day could well keep the doctor away! Bite into a raw cranberry though and you’ll find it’s so very bitter that it’ll make your face pucker!
Thus, most commercial enterprises and home cooks have traditionally assumed that the only fun way you can cram more of these gutsy phytonutrient-laden berries into your diet is to cook them with lots of sugar to reduce their bitter tartness. Unfortunately, people who eat Paleo or Primal prefer not to eat sugar, so now what? The health food saviours at Sukrin have come to the rescue again with their 100% safe and all-natural alternatives to sugar. Made from erythritol, these alternative, almost non-caloric, sweeteners are as close as it gets to being Paleo/Primal friendly whilst still managing to taste like sugar.
Hence I’ve been able to create this very healthy recipe for low-carb, Low-Sugar Cranberry Orange Relish. The perfect Christmassy accompaniment to all savoury dishes, this is also the first make-ahead ingredient you’ll need for Primal Plate’s alternative vegetarian Christmas lunch - a sensational looking and tasting, Cheese, Parsnip, Cranberry and Chestnut Loaf (recipe coming soon).
Low-Sugar Cranberry Orange Relish (Makes 450g = 12 generous servings)
300g fresh cranberries
40g Sukrin Gold
1 medium/large organic orange - finely grated zest and juice (you need 100ml of fresh orange juice)
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp nutmeg, freshly grated
2 tbsp port
2 tbsp organic raw ‘runny’ honey
Pulse the cranberries in a food processor until coarsely chopped (do not overdo this, you don’t want cranberry puree at this stage).
Tip the chopped cranberries into a saucepan with the orange zest and juice, the Sukrin Gold and the ginger, cinnamon and nutmeg.
Bring everything up to simmering point and gently cook over a low heat, stirring occasionally, for 8-10 minutes until the mixture collapses into a thick puree.
Remove from the heat. Let the mixture cool down for a few minutes, then stir in the port and raw honey.
Allow to cool then spoon into a serving dish, cover with cling film and keep in a cool place until needed (alternatively, spoon the cranberry relish into a sealed, sterilised glass jam jar and store in the fridge).
To sterilise jars, wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place the jars on a baking tray and place on the middle shelf in a medium oven 180°C / 350°F / Gas mark 4 for 5 minutes.
Lids can be left in boiling hot water to sterilise. If you are using Kilner jars you may want to remove the orange rubber seal and soak that in boiling water too.
You can make and freeze Low-Sugar Cranberry Orange Relish up to a month in advance of Christmas. Just take it out of the freezer a couple of days before you need it and allow to defrost overnight in the refrigerator.
Low-Sugar Cranberry Orange Relish can be stored in the refrigerator for up to 1 week. Bring back to room temperature before serving.
Carbohydrate 7g Protein 0g - per serving