Source: Marlene Koch

Chutneys 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.

Servings

1.0
1 tsp  canola oil 1.0
1 each  large shallots 12.0
12 oz  fresh cranberries 0.5
0 1/2 cup  SPLENDA® No Calorie Sweetener, granulated 0.5
0 1/2 cup  Juice, orange, fresh 0.3333
0.3333 cup  cider vinegar 1.0
1 tbsp  packed brown sugar 0.5
0 1/2 tsp  ground ginger 1.0
1 pinch  hot red pepper flakes 1.0
1 tbsp  grated orange peel

1. In a large saucepan, heat the oil and sauté 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.