This Cranberry-Pineapple Relish is one of my favorite things to make for Thanksgiving and the holidays-sweetened using crushed pineapples and sugar-free Jell-0!

What ingredients do I need for this Cranberry-Pineapple Relish?

• Crushed pineapple– drained. If you don’t drain the juice from the crushed pineapple the point value would increase. Once the juice is drained, the crushed pineapple is zero points. 
• Cranberries- fresh or frozen but thawed
• Sugar-free strawberry, raspberry, cherry, or orange jell-o
• Lemon juice- to offset the acidity of the cranberries
• Water

What is the difference between cranberry sauce and cranberry relish?

 The difference between cranberry sauce and cranberry relish is the texture and sweetness.  Cranberry relish is smashed/puréed. It is made with crushed pineapple which balances out the tartness that cranberry sauce can have.

I make a Zero Point Cranberry Sauce that is delish! It’s chunky and a bit sweetener/a little more tart than this relish.

You can check out that recipe HERE. 

What can I do to make sure this Cranberry-Pineapple Relish isn’t bitter?

Fresh cranberries can be VERY bitter, especially when they’re just cooked. The flavor will mellow out a lot if you make it a day or two ahead and put it in the fridge.

What are some ways to eat this Zero Point Cranberry-Pineapple relish?

• Serve with turkey or ham.
• Enjoy a spoonful with non fat plain or Greek yogurt.
• Use as a topping for pancakes or waffles.
• Use as a filling for fruit turnovers.

Can this Cranberry-Pineapple Relish made in advanced?

Yes, you bet! This relish can be made ahead and stored in the refrigerator for up to 2 weeks.

How long do the leftovers stay fresh for?

Store the leftovers in the fridge for up to 2 weeks or in the freezer for up to 3 months. Remove from the freezer and thaw overnight in the refrigerator, when ready to eat.

How do I make this Cranberry-Pineapple Relish?

Combine the drained crushed pineapple, jello mix, lemon juice, and water in a medium saucepan. Add cranberries. Stir over medium heat until the mixture comes to a boil.

Cook for 10-15 minutes or until cranberries burst while stirring frequently. 

Remove from heat.

Using a whisk or a potato masher smash cranberry mixture to your preferred consistency.

Let it cool completely to room temperature before serving.

Store the leftovers in the fridge for up to 2 weeks or in the freezer for up to 3 months. 

Remove from the freezer and thaw overnight in the refrigerator, when ready to eat.

Ingredients: 

• 1 can ( 20 oz.) crushed pineapple, canned water packed. Drain and discard the water/juice.
• 1 ( 12 oz.) bag fresh cranberries 
• 1 (.3 oz.) box strawberry, raspberry, orange, or cherry sugar free jello
• 1/2 Tbsp fresh lemon juice
  1/2 cup water

Directions:

1. Combine the drained crushed pineapple, jello mix, lemon juice, and water in a medium saucepan. Add cranberries. Stir over medium heat until the mixture comes to a boil.
2. Cook for 10-15 minutes or until cranberries burst while stirring frequently. 
3. Remove from heat.
4. Using a whisk or a potato masher smash cranberry mixture to your preferred consistency.
5. Let it cool completely to room temperature before serving.

Makes 8 (1/2 cup) servings

0 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.