Cranberry Chutney
Prep: 10 minutes
Cook: 25 minutes • Serves: 16
1cinnamon stick
1cup apple cider
1/2cup packed brown sugar
1/4cup Bragg® Apple Cider Vinegar
1teaspoon fresh grated ginger
2bags (12 ounces each) fresh cranberries
1large Granny Smith apple, peeled, cored and chopped
1large Honeycrisp apple, peeled, cored and chopped
1cup apple cider
1/2cup packed brown sugar
1/4cup Bragg® Apple Cider Vinegar
1teaspoon fresh grated ginger
2bags (12 ounces each) fresh cranberries
1large Granny Smith apple, peeled, cored and chopped
1large 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, 0g Protein