Low Carb Cranberry Orange Relish

Note from Cheri: This recipe was given to us by our friend April S. Fields, author of the fabulous book 101 Low-Carb & Sugar-free Dessert Recipes. This recipe is part of April's Low Carb Thanksgiving Menu. Click here for the rest of the Thanksgiving recipes and tips. Click here for lots more low carb recipes!

If you put this in a gelatin mold you can turn it out onto a plate for an attractive addition to your holiday table.

2 packets unflavored gelatin 1 cup Raspberry Sugarfree Syrup 1 cup water 2 tablespoons lemon juice 1 teaspoon orange zest 2 cups whole cranberries, finely chopped 1 cup chopped pecans 1 cup finely chopped celery 1/2 cup Maltitol (or sweetener of choice)   Orange Gelatin Bites 1 cup water 1 cup Orange Sugarfree Syrup 2 drops orange extract (optional) 2 packets unflavored gelatin 2 tablespoons lemon juice 1/2 cup Maltitol (or sweetener of choice)

Makes 16 Servings The day before: Make the Orange Gelatin Bites by softening the unflavored gelatin in the water for five minutes and then bring to a boil until gelatin is completely dissolved. Add the Orange Sugarfree Syrup, extract, lemon juice and sweetener and mix well. Remove from heat and allow to cool. Pour into a container and refrigerate until set. Combine the chopped cranberries, pecans, and celery in a large mixing bowl. Toss with sweetener and orange zest. Set aside. Soften gelatin in water for five minutes then bring to boil until completely dissolved. Add lemon juice and Raspberry Sugarfree Syrup. Remove from heat. Pour hot mixture over cranberry mixture and mix well. Allow to cool. Cut the Orange Gelatin Bites into small 1/2 inch pieces and fold into cooled cranberry mixture then spoon into mold or serving dish and chill until set. Total carbs = 23.28 ECC Per serving = 1.46