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 full of added sugar and carbohydrates. This recipe ups the fiber, cuts the sugar and tastes great, too.
Plus it’s easy to make.
Fresh Cranberry Relish
Serves: 3
Ingredients
- 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
Instructions
- 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: .5g
- Dietary Fiber: 2g
- Carbohydrate: 16g
- Saturated Fat: .1g
- Cholesterol: 0mg
- Sugars: 12g
