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Cranberry Chutney

(8-2 oz servings)

  • ¾ cup chopped red apples
  • ¼ cup chopped yellow onions
  • 2 Tbsp. currants
  • 2 Tbsp. white sugar
  • 3 Tbsp. cider vinegar
  • 2 Tbsp. orange juice
  • 1 Tbsp. lemon juice
  • 1 tsp. grated fresh ginger
  • ½ tsp. cinnamon
  • ¼ tsp. each allspice and cloves
  • pinch of dried chili flakes
  • 1 cup canned whole berry cranberry sauce

Cook all together over medium low flame in a heavy- bottomed, stainless pot until apples and onions are tender. The longer and slower this cooks the better. It is even better if made the day ahead, chilled and brought to room temperature before serving.

Per Serving: Calories: 75 Protein: 0 gm Fat: 0 gm

Carbohydrates: 19gm Sodium: 8mg


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