Cranberry Chutney

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.

Recipe from Stevia In The Raw®
SERVINGS
12
SERVING SIZE
1/4 cup
YIELD
3 cups

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
SERVINGS
12
SERVING SIZE
1/4 cup
YIELD
3 cups
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 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
Related Video
How to Make Chutney

Learn how to make chutney, and you've got a secret weapon in your culinary arsenal! Create a baked brie appetizer, use it as a glaze on chicken, or use it as a condiment for pork.

Directions
1. 
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:
1. 
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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