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.

 

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Thanksgiving: A Dieter’s Suggestions

Arghhh…Thanksgiving, the dinner that just keeps on giving—weight-wise that is. Turkey, stuffing, mashed potatoes, gravy, cranberry sauce, pumpkin pie…and the list goes on.

This weekend is Canadian Thanksgiving and, as our Weight Watcher leader brought us through techniques for diet-managing the bounty of food, I began to think about my own strategies.

In our house, the spouse handles most of Thanksgiving. That is, he makes the turkey, stuffing, mashed potatoes, and gravy and is not—repeat, is not—open to diet suggestions. Daughters bring salads and desserts.

I’ll have roast vegetables, probably Brussel sprouts, to ensure there’s lots for me to eat. But here are some other dishes I’ll make to keep my Thanksgiving calories down.

Dieter’s Spiced Cranberry Relish

Dieter’s Spiced Cranberry Relish: Love cranberry sauce? Don’t waste your valuable points on the canned stuff. This relish, made with cranberries, oranges, spices, and artificial sweetener, is easy to make, delicious, and 0 points!

Sweet Potato Bean Bake with Currants

Sweet Potato Bean Bake with Currants: If you can, try to avoid the white mashed potatoes and gravy; it’s just one big point-fest. This dish, on the other hand, provides protein, carbs, and great taste for only 3 points per serving. (Think 1/8 of a pie–see photo for Crustless Pumpkin Pie.) BTW, this is my favourite bean bake, and I often have a pan of it in my fridge. Bean bakes will keep for 4-5 days when refrigerated.

Crustless Pumpkin Pie

Crustless Pumpkin Pie: At the WW meeting, the leader passed around a recipe for a “crustless pumpkin pie.” My hopes lifted but then dashed. The recipe called for evaporated milk, and I don’t know how to replicate that with soy or another alternative milk. So…what will I substitute? Pumpkin “Pie” Bean Bake, that’s what! It looks like pumpkin pie, tastes like pumpkin pie, and is creamy like pumpkin pie. And even better? WW value: 2 points per serving unless you add coffee liqueur (optional).

Chocolate-Orange Bean Bake

This bean bake has…

  • A light chocolate flavour.
  • A hint of orange.
  • A cake-like texture.

 

It’s delicious, and I’ve been eating it for breakfast.

Even the spouse, who is not fond of chocolate (how is that possible?), likes this bean bake—although he did say that it would probably be better if it were topped with whipped cream.

Well, what wouldn’t??!!

Is it not a truth well known to all dieters that everything we can eat would taste much more exciting if it were fried, blended, mixed, chopped, or topped with the foods we can’t eat?

And I told him so in no uncertain terms, thank you very much!

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