|3||cups fresh or frozen cranberries|
|1||large Granny Smith apple, peeled, cored and chopped|
|1||small red onion, finely chopped|
|1/2||cup golden raisins|
|1/2||cup distilled white vinegar|
|1/2||cup Stevia In The Raw® Bakers Bag|
|2||tablespoons brown sugar, firmly packed|
|1 ½||teaspoons ground cinnamon|
|1||teaspoon ground ginger|
|1/4||teaspoon ground cloves|
Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three ½-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired.
Refrigerated, chutney keeps for up to 1 month.
Note: Chutney can also be spooned into one large container and cooled before covering and refrigerating.
Per Serving: 45 calories, 0 g fat (0 g saturated fat), 11 g carbohydrate, 0 g protein, 2 g dietary fiber, 0 mg sodium.
1 Carbohydrate Exchange
by Linda M Anthony
I LOVE CRANBERRY CHUTNEY…...........YUMMY