Cranberry Chutney - Three Variations To Brighten Holiday Meals

Aug 10 07:51 2011 RA Butters Print This Article

Cranberries are a healthy holiday favorite that brings plenty of diet-friendly nutrition to the table: they're high in fiber, Vitamin A, and potassium, and a cup of these bright red beauties has just over 50 calories.

Cranberries have a long history of being a favorite holiday food in the US,Guest Posting and with good reason. It is believed that Native Americans first introduced cranberries to the starving European settlers in Massachusetts, who thereafter continued to include the berries in their holiday feasts.
The majority of cranberries sold today are processed into juice or sauce or sweetened or dried. Most commercial cranberry sauce preparations are high in sugar, but you can short-circuit the diet damage by making your own - it's fast, easy, affordable, and delicious. Here are three variations on cranberry chutney, all sugar free and all fabulous!
Sugar Free Cranberry Chutney- 2 cups fresh cranberries- 1 cup granulated sugar substitute- 3 tablespoons water- 1 medium apple chopped fine- 2 celery stalks, chopped fine- 2 tablespoons orange zest- 1 cup orange juice- 1 cup seedless raisins- 1/2 teaspoon ground ginger- 1/2 teaspoon nutmeg- 1/2 teaspoon ground cloves- 1/2 teaspoon cinnamonCombine all ingredients in a heavy medium sized saucepan and bring to a boil stirring frequently. Boil for about five minutes, then reduce heat and for about 20 minutes or until it thickens to desired consistency.
Fig and Cranberry Chutney- 1 cup fresh cranberries- 1/2 cup unsweetened apple juice- 1/4 cup snipped dried figs- 2 tablespoons packed brown sugar- 1 teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary, crushed- 1/4 teaspoon salt- 1/8 teaspoon ground black pepperStir cranberries, apple juice, figs, brown sugar, rosemary, salt, and pepper together in heavy saucepan and bring to a boil. Reduce heat and simmer, uncovered, for 5 to 8 minutes or until thickened to desired consistency.Refrigerate to store, but can be served warm or chilled.
Spicy Cranberry Chutney- 1 bag (2 cups) fresh or frozen cranberries- 1 cup thinly sliced onions- 1 small apple, chopped small but not too fine- 1 teaspoon cinnamon- 1/2 teaspoon allspice- 1/2 teaspoon cloves- 1 teaspoon mild dried mild chile OR 1/2 teaspoon of dried strong chile- 1/2 cup water- artificial sweetener equal to 1/2 cup sugar- 2 tablespoons lime juice- 1 teaspoon oilHeat oil in medium sized heavy saucepan and add onions. Stir and cook for about 2 minutes, or until onions just start to soften. Add apples and spices and cook, stirring constantly, another 2 - 3 minutes. Add water, sweetener, and cranberries. Continue to cook, stirring frequently, for about five more minutes or until the cranberries all "pop". Continue to cook until the mixture reaches the amount of "chunkiness" you prefer, adding a bit more water if necessary to prevent sticking.Remove from heat, add lime juice, and stir well. If the sweetness or tartness needs to be adjusted, add more sugar substitute or lime juice. 

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RA Butters
RA Butters

Serving tip: the rich, vibrant color of these dishes by makes them a perfect choice for holiday meals; for maximum impact, serve in white or clear glass dishes on your best Christmas table linens. Visit Vintage Christmas Decorations for more holiday ideas.

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