Cranberry-Orange Relish

The Thanksgiving turkey just isn't complete without the accompaniment of cranberry sauce. As soon as I start to see bags of cranberries in the produce department at the grocery store, I get excited! Fresh cranberries are a seasonal treat and, to me, are another sign of the holiday season.

Cranberries have a unique tart flavor and also offer many health benefits. Per 1 cup raw, cranberries contain only 45 calories and 12 grams of carbohydrate, while packing in 4 grams of fiber! They also contain markedly high levels of antioxidants--nutrients that fight free radicals and help prevent disease. To enjoy cranberries after the fall/winter season, freeze leftover cranberry sauce for later or use dried cranberries year-round.

This Thanksgiving, don't settle for the canned cranberry sauce (that still looks like a can when you get it out). It's so easy and quick to whip up a fresh cranberry sauce at home! Here's my favorite recipe--it has a hint of orange.

Cranberry-Orange Compote

Serving size: 1/4 cup. Serves 16.

Prep time: 10 minutes

Ingredients:

• 2 tablespoons water
• 2 (12 oz.) bags fresh cranberries, rinsed and drained
• Zest, juice and pulp of one orange
• 1 cup sugar

Instructions:

1. Combine all ingredients in a small saucepan. 
2. Bring to a gentle boil over medium-high heat, then reduce to a simmer. Cranberries will start to soften and pop within 2-3 minutes. 
3. Stir until most of the cranberries have popped and the sugar is dissolved. Remove from heat to cool and thicken. 
4. Refrigerate.

Nutrition information (per 1/4 cup):

Calories 75 | Total fat 0g | Sodium 0mg | Total carbohydrate 19g | Dietary fiber 2g.

Liz's Tip: Substitute a granulated sugar substitute (like Splenda) for the sugar to reduce calories and carbohydrates.

Recipe adapted from Better Homes and Gardens Magazine

Wishing you and your loved ones a fantastic Thanksgiving filled with love, laughter, fun and fabulous food.

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How to Use Leftover Cranberry Sauce

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