fit tips

Happy Holidays! Here is “my mom’s” Cranberry Chutney recipe. Low Fat. High Antioxidants! You can put it in veggies, on top of chicken, fish well anything. Cheese, Crackers and Chutney. Yummy with butternut squash soup and added to salad dressings. Enjoy!


Cranberry Chutney

If you would like to lower it a little more add another apple or pear and it will sweeten.  Then also you could use half sugar/half honey.  With the orange added also it helps with the sweetening.

1 cup water or red wine
3/4 cup granulated sugar or substitute of your desire
1 12-ounce package fresh cranberries
1 peeled chopped apple or pear --- think about using two and lower sugar
1 orange peeled and seeded and chopped
1/2 cup cider vinegar
1/2 cup raisins
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground allspice
1/4 tsp ground cloves
 
In medium saucepan combine water/wine and sugar, bring to boil over medium heat.  Add cranberries, appple, orange, vinegar, raisins and spices.  Bring to boil, then simmer gently 10 minutes stirring often or until cranberries pop.  

Pour into mixing bowl.  Cool to room temperature with plastic wrap directly on surface of sauce.

  1/3 cup:  Calories 131, protein .4g, carbhohydrates 34g; total fat .2g; fiber 2.5g; sodium 2.9mg