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Cranberry-Orange Relish

Cranberry-Orange Relish
  • 1 lb fresh cranberries
  • 2 medium oranges (peeled)
  • ¾ cup to 1 cup Swerve, Granular
  • ½ cup finely chopped pecans (optional)
  • 1 tbsp brandy (optional)
  1. Using a food processor, pulse cranberries and oranges together
  2. Transfer chopped fruit to a large bowl and add ¾ of Swerve, stirring to mix
  3. Add extra Swerve to taste depending upon preference and sweetness of oranges
  4. Add chopped pecans and brandy (optional)
  5. Relish is best when chilled overnight, allowing flavors to marinate
Nutrition Facts
Serving Size 1
Servings Per Container 12

Amount Per Serving
Calories 70 Calories from Fat 31.5
% Daily Value*
Total Fat 3.5g 5%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 25g 8%
Dietary Fiber 4g 16%
Sugars 5g
Protein 1g 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


5 grams

2 thoughts on “Cranberry-Orange Relish

  1. Linda

    I’d like to make this but the nutrition facts seem wrong. It says this recipe makes one serving. Are the nutrition facts for the entire recipe as one serving? Also, I thought that total carbs minus dietary fiber yields net carbs, which would be 21 g for this, yet it says 5 grams of net carbs. How is this figured?

    1. sweetie

      Hey Linda,

      We just updated the label – it seems that the servings weren’t going through on our site. Fixed! The servings are now 12.

      As for the net carbs – The Swerve team works very closely with the Ocshner Health System in New Orleans. We have partnered with their nutritionist team to provide the nutrition facts for recipes we publish; which includes very detailed information for obtaining an accurate net carbohydrate count. They are determined by subtracting how much Swerve is in the recipe (which is taking into account the fiber as well). Since Swerve contains carbohydrates from the eryithritol, but does not have the same effects on blood sugar as regular sugar, the net carbs are determined by taking the total carbs (25.05 grams) and removing the amount of Swerve (16.33 grams) in those carbs. Then you subtract the total fiber (3.71) and then add in the amount of Swerve in the fiber (.87). The remaining balance rounds up to 5 grams carbohydrates.


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