dFriendly Sides: Healthy Holiday Eating (continued)

3. Cranberry Chutney
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CranberriesChutneys combine vinegar and sugar for a balance of sweet and sour flavor. This one not only eliminates the sugar, but adds a touch of heat from red pepper flakes, along with a lovely hint of orange. Make another batch or use leftover chutney as a flavorful spread for cold turkey sandwiches.

1 teaspoon canola oil
1 large shallot, finely chopped (1/3 cup)
1 12-ounce package fresh cranberries
1/2 cup Splenda Granular
1/2 cup regular or light orange juice
1/3 cup cider vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
Scant 1/4 teaspoon red pepper flakes
1 tablespoon orange zest

1. In a large saucepan, heat the oil and saut shallot for 3 to 4 minutes or until softened.
2. Add all remaining ingredients except the zest, and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally.
3. Add the zest and cook 15 more minutes or until thickened.
4. Cool and store in refrigerator. Serve chilled or at room temperature.

Serves 12 (2 tablespoons each)

Per serving:
Calories 35; Fat 0 grams (0 saturated);
Carbohydrate 8 grams; Fiber 1 gram;
Protein 0 grams; Sodium 0 milligrams.

Diabetic exchange = 1/2 Fruit
WW point comparison = 1 point

Reviewed by Susan Weiner, RD, MS, CDE, CDN. 4/11

 

 

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Last Modified Date: February 25, 2014

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by Nicole Purcell
I had a work dinner last night with some leadership from my office. I always find diabetes etiquette at these things to be kind of tricky. It was a four course meal, with salad, soup, entree' and dessert and coffee. There was also a selection of gluten free and non-gluten free dinner rolls. I felt way too full of questions for waitress... "Could I get my dressing on the side? How much sugar is in it?" A course later...