Fresh Cranberry Relish
(makes 16 servings)
1(12 ounce) bag fresh or frozen cranberries
2 (8-ounce) cans pineapple chunks in juice, drained, reserving 2 tablespoons juice
2 tablespoons powdered sugar substitute, or more to taste
1/8 teaspoon ground cloves
1 teaspoon vanilla (optional)
1. Place half of cranberries and half of pineapple in bowl of food processor. Coarsely chop fruit. Transfer mixture to a large bowl. Repeat with remaining cranberries and pineapple.
2. 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.
Nutrition information per serving (1/4 cup):
Source: Diabetic Cooking – November/December 2007 issue
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