Tuesday, November 9, 2010

Fresh Cranberry Relish

Fresh Cranberry Relish
1 (12 oz) bag fresh or frozen cranberries
2 (8oz) can pineapple chunks, in juice, drained, reserving 2 tb juice
2 TB powdered sugar substitute, or more to taste
1/8 tsp ground cloves
1 tsp vanilla (optional)

Place half of cranberries and half of pineapple in bowl of food processor.  Coarsley chop fruit.  Transfer mixture to large bowl.  Repeat with remaining cranberries and pineapple.  Stir sugar substitute, reserved juice, cloves and vanilla, if desired, into fruit mixture.  Mix well.  Serve immediately, or cover and chill up to 24 hours before serving.

Makes 16 (1/4 c) servings
Dietary exchanges: 1 fruit
Calories 43(2% cal from fat); Total fat <1g; Sat Fat 0g; Protein <1g; Carb 12g; Cholesterol 0mg; Dietary Fiber 2g; Sodium 1mg

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1 comment:

  1. Way better thank the cranberry sauce I was going to make, thanks so much for a great relish idea.