Cranberry Chutney

This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you’ll be glad making it takes just minutes.  The best part is, this recipe uses Stevia, which makes it VERY diabetic friendly!  I can’t wait to try this for Thanksgiving (which I’m hosting this year!!).

 

INGREDIENTS

3 cups fresh or frozen cranberries

1 large Granny Smith apple, peeled, cored and chopped

1 small red onion, finely chopped

1/2 cup golden raisins

1 /2 cup distilled white vinegar

1/2 cup STEVIA EXTRACT IN THE RAW® CUP FOR CUP

2 tablespoons brown sugar, firmly packed

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/4 teaspoon ground cloves

 

DIRECTIONS

Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three 1/2-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired.

Refrigerated, chutney keeps for up to 1 month.

 

Note: Chutney can also be spooned into one large container and cooled before covering and refrigerating.

 

Makes 3 cups (12 quarter-cups servings)

 

Per serving: 45 calories, 0 g fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.

1 Carbohydrate Exchange

 

Recipe courtesy of Sarah Wally, MS RD (featured in Washington Post, Forbes.com, Los Angeles Times, FOX News and more)