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.

Cranberry Chutney

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Servings: 12
Serving size: 1/4  cup
Yield: 3 cups
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  • 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 In The Raw® Bakers Bag
  • 2   tablespoons 
    brown sugar, firmly packed
  • 1 1/2  teaspoons 
    ground cinnamon
  • 1   teaspoon 
    ground ginger
  • 1/4  teaspoon 
    ground cloves
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.

Chutney can also be spooned into one large container and cooled before covering and refrigerating.
Nutrition information
Per Serving: cal. (kcal) 45, carb. (g) 11, fiber (g) 2, Percent Daily Values are based on a 2,000 calorie diet
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