Fresh Cranberry Chutney
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What (your ingredients):
1/4 cup water
1/4 cup orange juice
2 apples, diced
1 pear, diced
2 cups fresh cranberries
1 teaspoon cinnamon
1 tablespoon brown sugar
How (your instructions):
Bring water and orange juice to a simmer, then add diced apples, pear, cranberries, cinnamon, and brown sugar.
Cook down for 10-15 minutes.
That's it! I mean, how easy is that?
The uses for this chutney are endless:
Top oatmeal with warm chutney
Top pancakes or waffles with chutney, and dust with powdered sugar
Serve over a roasted sweet potato
Serve with pork chops
Serve warm with a scoop (or two!) of real vanilla ice cream
Spoon into plain or vanilla yogurt
And, of course, serve as a side dish to turkey and stuffing for Thanksgiving!
Or, do as I just did, and eat with a fork right out of the bowl :)
Why (the science): Canned cranberry sauce is made with high fructose corn syrup and regular corn syrup, and offers zero nutritional value- no fiber, vitamins, or minerals. This homemade chutney version provides 5 grams of fiber per ¼ cup! That’s a whopping 20% of your daily value for fiber. It even has 25% of your daily value for vitamin C. Buh bye, canned sauce! Hello, fresh cranberry chutney J
More nutrition questions? Visit Chelsea’s nutrition coaching website at www.victae.com
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