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Cranberry Chutney

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"This sweet and spicy cranberry sauce is great served on the side as a relish or can be used as a base for a sauce for grilled turkey cutlets."
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Ingredients

servings 30 cals
Original recipe yields 8 servings

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Directions

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  1. Put everything into a pot over medium heat and let it come to a gentle boil for about 3-5 minutes. Stir frequently. Then reduce heat and simmer for about 10 minutes. Stir occasionally. The cranberries should pop open and the sauce will thicken. Serve warm or chilled.

Footnotes

  • This sauce is more flavorful than it is hot, but there is a tiny bit of heat that develops slowly. The heat is in the membrane of the jalapeno. You can remove that for a milder version. If you really want a kick then add another jalapeno.
  • You can use fresh or frozen cranberries. If you use dried unsweetened cranberries reduce amount to 1 cup and increase the water to 3/4 cups. You can use fresh or dried apricots, but if dried be sure they have not been sweetened.
  • If you omit the apricots then subtract 1g net carbs per serving.

Nutrition Facts


Per Serving: 30 calories; 0.2 g fat; 7.6 g carbohydrates; 0.5 g protein; 0 mg cholesterol; 5 mg sodium. Full nutrition

Reviews

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