Dieter’s Spiced Cranberry Relish
In the past, I used to throw caution to the winds and dolloped lots of cranberry sauce (canned) on my turkey even though I knew it was chock-full of sugar. This year, I decided to make my own cranberry sauce and spend those calories elsewhere—on pumpkin pie, for example, and some stuffing. And this was a good thing for two reasons.
First of all, this relish was a much superior product to the canned variety: the cranberry flavour enhanced by spicy undertones of orange and spices. And secondly, I needed to save those extra calories because one daughter brought home-made coconut macaroons, which were to die for.
And, honestly? My diet did die a little…a smidgeon, really, dear god of weight loss. But then, such is the fate of diets when Thanksgiving rolls around.
Makes 3-3½ cups
- 4 cups of rinsed and picked-over cranberries
- 2 cups sweetener (Note: Weight Watcher points for this recipe are based on the use of artificial sugar.)
- 2 cups of water
- 2 small oranges or 3 clementines, unpeeled
- 1 tsp. ground ginger
- Dash of ground cinnamon
- Dash of cloves
- Dash of ground cardamom or crushed seeds from 4 cardomom pods
- In a medium sauce pan, combine cranberries, sweetener, and water.
- Simmer covered for 10 minutes; then simmer uncovered for another 10 minutes, stirring occasionally.
- While cranberries are simmering, cut unpeeled oranges into chunks and then chop more finely in a blender.
- Add oranges and spices to the cranberry mixture. (If mixture is dry, add ½ cup of water.)
- Simmer uncovered for 20 minutes, stirring often.
- Chill before serving. Sauce will gel while in the refrigerator.
For Weight Watchers: A ½ cup serving would be .5 point on the Points plan and 0 points on the PointsPlus plan.
(Adapted from “Cranberry Relish” in The Vegetarian Epicure, Book Two by Anna Thomas.)