Cranberry-Orange Relish
Makes about 24 heaping tablespoon servings
6.5 grams each

Ingredients
1 whole orange
1 ½ cups fresh cranberries (about ½ package)
¾ cup granulated Splenda

Directions

1. Wash and trim the stem ends from the orange and quarter it.
2. Place the quartered orange, including the peel, with the cranberries and the Splenda into the workbowl of a food processor, fitted with a steel blade.
3. Pulse to chop the orange and berries to a fine mince.
4. Taste for sweetness. Depending on the sweetness of the fruit, you may wish to add another 1-2 tablespoons of Splenda, although it should be tangy. (Remember that each tablespoon of additional granulated Splenda will add 3 grams of carbohydrate to the recipe total.)
5. Turn the mixture into a pretty serving bowl, cover tightly with plastic wrap, and refrigerate overnight if possible to develop more intense flavor.
6. Serve cold. The relish will keep, tightly covered, in refrigerator for up to a week.