Cranberry Chutney (updated) Recipe

  • 1 quart fresh cranberries
  • 1 cup Splenda
  • 1 cup Sugar
  • 1 cup lite apple juice
  • 1/2 teaspoon Salt
  • 6 whole cloves
  • 2 sticks cinnamon
  • 1 cup raisins
  • 1 apple, cored and chopped
  • 1 pear, cored and chopped
  • 1/2 cup thinly sliced celery
  • Grated rind of one lemon
  • Grated rind of one orange
  • 1/2 cup chopped walnuts
Combine in a saucepan the cranberries, Splenda, sugar, juice, salt, and spices. Cook over moderate heat until cranberries begin to pop (less than 10 minutes). Add remaining ingredients (except nuts). (The chopped pulp of the orange and lemon may be added at this time.) Continue cooking over moderate heat, stirring often, until mixture becomes thick. Add nuts. Allow to ripen at least one day before using. Serve with meat as relish. May be kept in refrigerator for weeks. Makes 5 cups.

Nutrition information: Serving size = 2 T (35g). 60 Calories, 10 Calories from Fat, 1g Total Fat, 0g Saturated Fat, 0g Trans Fat, 0mg Cholesterol. 35mg Sodium. 12g Total Carbohydrate, 1g Dietary Fiber, 9g Sugars. 0g Protein. Vitamin A 0%DV, Vitamin C 6%DV, Calcium 2%DV, Iron 2%DV.

Nutrition information: Serving size = 2 T.

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