Recipe from Stevia In The Raw®
This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you'll be glad making it takes just minutes.
Serving size: 1/4 cup
Yield: 3 cups
see savings3 cupsfresh or frozen cranberries
see savings1large Granny Smith apple, peeled, cored and chopped
see savings1small red onion, finely chopped
see savings1/2 cupgolden raisins
see savings1/2 cupdistilled white vinegar
see savings1/2 cupStevia In The Raw® Bakers Bag
see savings2 tablespoonsbrown sugar, firmly packed
see savings1 1/2 teaspoonsground cinnamon
see savings1 teaspoonground ginger
see savings1/4 teaspoonground 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.
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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