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

 

What ingredients do I need for this Zero Point 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 Zero Point 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 Zero Point 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 Zero Point 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, drain and discard the 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.

 

Servings: Makes 8 (1/2 cup) servings

GREEN/BLUE/PURPLE:  Zero Smartpoints per serving