Homemade Spiced Cranberry Relish
This is a come-back* recipe!
It’s Canadian Thanksgiving and, once again, I will be whipping up delicious, low-calorie, and easy-to-make cranberry relish.
This relish with its lovely undertones of orange, cinnamon, and ginger is so superior to the canned variety—taste-wise, nutrition-wise, and calorie-wise—that I decided to re-post it just in time for the Canadian holiday and well in time for American Thanksgiving.
Happy holidays to all!
*It’s original title was Dieter’s Spiced Cranberry Relish.
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 0 points on the PointsPlus plan.
(Adapted from “Cranberry Relish” in The Vegetarian Epicure, Book Two by Anna Thomas.)