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Healthy Holiday Cranberry Chutney
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.

Prep Time: 30 minutes
Cook Time: 35 minutes
Difficulty: Easy

Nutrition Facts

Makes 12 servings
Amount Per Serving
Calories 34.4
Total Carbs 7.4 g
Dietary Fiber 1.1 g
Sugars 4.6 g
Total Fat 0.4 g
Saturated Fat 0.0 g
Unsaturated Fat 0.1 g
Potassium 22.3 mg
Protein 0.1 g
Sodium 1.0 mg
Dietary Exchanges
, 1/2 Fruits
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tsp  canola oil
1 each  large shallots
12 oz  fresh cranberries
0 1/2 cup  SPLENDA® No Calorie Sweetener, granulated
0 1/2 cup  Juice, orange, fresh
0.3333 cup  cider vinegar
1 tbsp  packed brown sugar
0 1/2 tsp  ground ginger
1 pinch  hot red pepper flakes
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.

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