Cranberry Sauce Alternatives: Ditch the Can (and the Sugar)!

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By: Marlene Koch

CRANBERRY CHUTNEY       Every year during the holidays, I make cranberry chutney to serve with turkey. Chutneys combine vinegar with sugar for a balance of sweet and sour flavors, but this one also has a touch of heat from red pepper flakes, along with a lovely hint of orange.  Make another batch or use leftover chutney as a great spread for cold turkey sandwiches. This chutney also really dresses up pork tenderloin.

INGREDIENTS:

1 teaspoon canola oil

1 large shallot, finely chopped (1/3 cup)

1 12-ounce package cranberries

1/2 cup Splenda Granular

1/2 cup regular or light orange juice

1/3 cup cider vinegar

1 tablespoon brown sugar

½ teaspoon ground ginger

Scant ¼ teaspoon red pepper flakes

1 tablespoon orange zest

STEPS:

1. In a large saucepan, heat oil and sauté shallot 3-4 minutes or until softened.

2. Add remaining ingredients except zest and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally.

3. Add zest and cook 15 more minutes or until thickened.

4. Cool and store in refrigerator. Serve cool or at room temperature.

Serves 12

Per Serving (2 Tablespoons)

Calories 35
Carbohydrate 8 grams
Protein 0 grams
Fat 0 grams (0 saturated)
Fiber 1 gram
Sodium 0 milligrams
Diabetic exchange = ½ fruit
WW point comparison = 1 point

 

SENSATIONAL NO-COOK CRANBERRY RELISH        In recent years, cranberry relishes have become increasingly popular. In this tart and refreshing version, I include a few added touches that really make it stand out. Prepare at least a day ahead of time to allow the flavors to meld.

INGREDIENTS:

1 12-ounce bag cranberries, washed and picked over

1 orange, peeled and seeded (reserve ¼ of rind)

2 tablespoons brown sugar

2 tablespoons orange liqueur

3/4 cup Splenda Granular

STEPS:

1. Place ½ the cranberries, the orange, and the orange rind in a food processor and pulse until mixture is finely chopped (not pureed). Pour into a large (non-metal) bowl.

2. Repeat process with second half of cranberries and brown sugar. Add to bowl.

3. Stir orange liqueur and Splenda into cranberry mixture. Cover and refrigerate overnight or longer before serving (holds well up to 2 weeks).

Serves 8

Per Serving:

Calories 35
Carbohydrate 7 grams
Protein 0 grams
Fat 0 grams (0 saturated)
Fiber 1 gram
Sodium 0 milligrams
Diabetic exchange = ½ Fruit

WW point comparison = 1 point

For more great ideas and info about Marlene Koch’s cookbooks visit www.marlenekoch.com

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