Published on November 10, 2016

cranberry relish

A New Twist on a Tradition Cuts Sugar, Packs in Fiber

Turkey, potatoes and dressing are all big parts of holiday meals, but you can’t forget the cranberry sauce for Thanksgiving without upsetting the whole banquet.

The problem with many in-the-can cranberry sauces is the fact they’re laden in added sugar and carbohydrates. Avera Heart Hospital Community and Clinical Dietitian Lauren Cornay, RD, LN, offers this interpretation on the classic that ups the fiber, cuts the sugar and tastes great, too.

Plus it’s easy to make.

“It’s a great alternative to the canned, jelly cranberry sauce, which is not one of my favorites,” Cornay said. “I know a number of people who do not like the jelly, but who tried this one and enjoyed its fresh, citrus-infused flavor.”

Watch the video to see how easy it is to make, and perhaps try it this Thanksgiving at your home.

Fresh Cranberry Relish


  • 1 small navel orange, peeled (and seeded if needed) and cut into large chunks
  • 1 Bartlett pear, cored and cut into large chunks
  • 1 12-ounce bag fresh or frozen cranberries
  • ½ cup light brown sugar
  • 1 pinch salt
  • 3 tablespoons pecans, toasted and coarsely chopped (optional)
  • ½ teaspoon cinnamon (optional)
  • 1/8 teaspoon allspice (optional)
  • Yields 10-12 servings

Combine all ingredients except nuts and process in blender or food processor. Add nuts before serving. Can be made ahead up to two days; store covered in the refrigerator.

Nutrition facts per serving
Calories: 75 Protein: 0.5g
Carbohydrate: 16.4 g Saturated Fat: 0.1g
Cholesterol: 0mg Sodium: 27mg
Dietary Fiber: 2g Sugars: 12.6g

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