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.