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


  1. In a medium sauce pan, combine cranberries, sweetener, and water.
  2. Simmer covered for 10 minutes; then simmer uncovered for another 10 minutes, stirring occasionally.
  3. While cranberries are simmering, cut unpeeled oranges into chunks and then chop more finely in a blender.
  4. Add oranges and spices to the cranberry mixture.  (If mixture is dry, add ½ cup of water.)
  5. Simmer uncovered for 20 minutes, stirring often.
  6. 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.)

One thought on “Homemade Spiced Cranberry Relish

  1. I prefer the new title, you don’t necessarily need to be on a diet to watch what you eat! Also, I would prefer to use a natural sweetener like orange juice or apple juice instead of the fake stuff which has been proven to be as bad for you as sugar! I’m loving all the spices in this relish, it would be so tasty with turkey! Happy Thanksgiving to you too!

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