Cranberry Chutney

Ingredients

1 tsp canole oil

1 large shallot, finely chopped (1/3cup)

1 12 oz. package of cranberries

1/2 cup Splenda granular

1/2 orange juice

1/3 cup cider vinegar

1 tablespoon brown sugar

1/2 teaspoon ground ginger

  scant teaspoon 1/4  red pepper flakes

1 tablespoon orange zest

 

Procedure

1.  In a large saucepan heat oil and saute' shallot 3-4 minutes or until softened.  Add all remaining ingredient except zest and bringto a boil.  Lower heat and simmer for 15 minutes, stirring occasionally.  Add zest and cook 15 more minutes or until thickened.  Cool and store in refrigerator.  Serve cool or room temperature.

 

caleries 35

 

Serving Information

• Serves: 12.000000000