Weight Watchers Cranberry Relish Recipe | Simple Nourished Living (2024)

FAQs

How can I thicken my cranberry relish? ›

Try reducing the sauce down even further so more of the liquid cooks off and the mixture thickens. If that doesn't work, add a thickener like gelatin, pectin or a cornstarch slurry (cornstarch whisked into juice or water). Let the sauce cool before refrigerating to completely set.

There is an important difference between cranberry sauce and cranberry relish and that is that cranberry relish is made from raw ingredients blended in a food processor (it's more fresh and tart tasting) and cranberry sauce is cooked and often much sweeter than relish.

The Bottom Line. If you have diabetes, you can still enjoy cranberry sauce, but with a few considerations. First, most traditional cranberry sauces have lots of added sugar, so offer to make it yourself for the holiday gathering so you can control how much is added.

Cranberries naturally contain the flavonoid, proanthocyanidin (PAC) and other polyphenols that have potential health benefits such as fighting infection and healthy aging. 1 cup of fresh, chopped cranberries has 5.1 g of fiber, 94 mg of potassium and over 20% of the daily value of vitamin C.

You can thicken the relish with 3 tablespoons of cornflour and a little vinegar if needed. After simmering and thickening, pour the relish into hot sterilized jars and seal. Let cool and add to your delicious summer and autumn dishes for a burst of tangy tomato goodness.

To thicken the relish, add the cornflour to a little water and mix to a smooth paste. Add a little of the hot liquid from the relish mixture until the paste is the consistency of thin cream. Add the paste to the relish mixture and stir continuously for around 5 minutes until it thickens.

Either! Some prefer to have it served fresh and warm, straight out of the pot, while others need it completely cooled down to enjoy the flavours. Personally, we prefer cooled sauce.

Simple Appetizers

Top your favorite cracker with whipped cream cheese and a dollop of Cranberry Relish for the ultimate speedy starter. If you have a little more time you can try this Three-Ingredient Cranberry Relish Appetizer with white cheddar cheese.

How long will fresh cranberry relish keep? As long as it's refrigerated, cranberry sauce is fine for 2–3 weeks if you have any left over once eaten with the hot turkey and the cold turkey sandwiches the next day/s.

Cranberries are low in potassium and high in vitamin C, making them another great choice for people with kidney disease. Cranberry juice has also been shown to help prevent urinary tract infections, which are typical for people with kidney disease.

Can you drink cranberry juice while taking metformin? ›

Interactions between your drugs

No interactions were found between Emergen-C Cranberry-Pomegranate and metformin.

Cranberry juice is a nutritious beverage that many people enjoy. That said, it's high in sugar and can cause a blood sugar spike, which can be a concern if you have diabetes.

Yes, you can freeze homemade cranberry sauce—and it works well. It's best to store it in the freezer for up to 3 months; the taste may be affected due to its water content if frozen longer. Keep this in mind when putting away your leftover sauce and use it during this optimal period as part of an easy weeknight dinner.

How Much Cranberry Sauce Do I Need Per Person? If you're making fresh cranberry sauce, plan on at least 1/4 cup per person—more if your family really likes cranberry sauce. I usually make about 1/2 cup per person and find I have plenty left over for a few days of slathering cranberry sauce over everything.

According to a recent study, regularly consuming cranberry or cranberry juice reduces high blood pressure and improves blood circulation.

Using cornstarch to thicken sauce is very similar to using flour, but you need different quantities: Use one tablespoon cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce.

Add sugar, cornstarch, pickle liquid, and cold water to a saucepan. Place over medium-high heat and simmer 6 - 8 minutes for the mixture to thicken. Transfer the Pickle Relish to a jar and leave it to cool.

In a small cup make a slurry with cornstarch and 1 tablespoon water. Whisk cornstarch mixture into cranberry sauce and cook, whisking, until sauce thickens. Taste and add more sugar, if necessary.

Your relish won't thicken too much as it cools. It should already be a jam-like consistency when you take it off the heat.