Cranberry Chutney
Prep: 10 minutes
Cook: 25 minutes • Serves: 16
1 cinnamon stick
1 cup apple cider
1/2cup packed PICS brown sugar
1/4cup PICS apple cider vinegar
1 teaspoon fresh grated ginger
2 bags (12 ounces each) fresh cranberries
1 large Granny Smith apple, peeled, cored and chopped
1 large Honeycrisp apple, peeled, cored and chopped
1 cup apple cider
1/2cup packed PICS brown sugar
1/4cup PICS apple cider vinegar
1 teaspoon fresh grated ginger
2 bags (12 ounces each) fresh cranberries
1 large Granny Smith apple, peeled, cored and chopped
1 large Honeycrisp apple, peeled, cored and chopped
1.In medium saucepot, combine cinnamon stick, apple cider, sugar, vinegar and ginger; heat to a boil over medium-high heat, stirring occasionally. Add cranberries; heat to a boil, stirring frequently. Reduce heat to medium-low. Add apples; cook 15 minutes or until most cranberries pop, apples are tender and mixture thickens, stirring occasionally.
2.Remove and discard cinnamon stick; cool, cover and refrigerate at least 3 hours or up to 4 days before serving.
Approximate nutritional values per serving:
66 Calories, 0g Fat (0g Saturated), 0mg Cholesterol, 4mg Sodium,
17g Carbohydrates, 2g Fiber, 13g Sugars, 7g Added Sugars, 0g Protein