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.

Similar Recipes
Cranberry Salsa
grated orange peel
green onions
Cranberry Chutney
apple cider vinegar
inch piece of fresh ginger
Pears Cranberries and Mixed Greens Salad
Dijon mustard
dried cranberries
feta cheese
fresh pear

Cranberry Chutney (updated) Recipe Reviews

There currently aren't any reviews or comments for this recipe. Be the first!
Reproduction in whole or in part without written permission is strictly prohibited.
© Copyright 2018 Tecstra Systems, All Rights Reserved, RecipeTips.com