Cranberry Chutney Sauce
- Number of Servings: 22
Ingredients
* Cranberries, 6 cup, whole (2 bags) * Oranges, 3 large navals (3-1/16" dia) * Oranges, 1 small (2-3/8" dia) (like a mandarin or satsuma) * Lemons, 1 fruit without seeds * Splenda, 2 cups powdered
In a pot, bring to a boil over med-high heat 1 bag cranberries (remove the bad ones), 1 cup water, 1 cup splenda, and 1 tsp salt (optional). When it boils, stir constantly over medium heat as the berries pop and congeal. This will take 8-10 minutes. Take it off the heat and let it set until cool, stirring occasionally so the bottom does not get gummy.
In a separate bowl, combine 2 large oranges and 1 satsuma, pealed, seeded, and chopped by hand into small pieces. In a food processor, combine 1 bag picked-through cranberries, 1 cup splenda, 1 naval orange and one lemon (both cut into chunks and seeded, but LEAVE the rind and pith.) Pulse the processor until you have the texture you like, fine to medium relish. Mix the relish mixture with the chopped oranges, and stir.
When the stove-top sauce is cooled, mix both recipes together and stir well. Store in the refrigerator. Enjoy on just about everything... I even like mine mixed into yoghurt or on my oatmeal in the morning!
This makes 22 1/4 cup (or 4 Tbsp) servings.
Number of Servings: 22
Recipe submitted by SparkPeople user CHEFNATTY.
In a separate bowl, combine 2 large oranges and 1 satsuma, pealed, seeded, and chopped by hand into small pieces. In a food processor, combine 1 bag picked-through cranberries, 1 cup splenda, 1 naval orange and one lemon (both cut into chunks and seeded, but LEAVE the rind and pith.) Pulse the processor until you have the texture you like, fine to medium relish. Mix the relish mixture with the chopped oranges, and stir.
When the stove-top sauce is cooled, mix both recipes together and stir well. Store in the refrigerator. Enjoy on just about everything... I even like mine mixed into yoghurt or on my oatmeal in the morning!
This makes 22 1/4 cup (or 4 Tbsp) servings.
Number of Servings: 22
Recipe submitted by SparkPeople user CHEFNATTY.
Nutritional Info Amount Per Serving
- Calories: 26.7
- Total Fat: 0.1 g
- Cholesterol: 0.0 mg
- Sodium: 0.7 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 2.1 g
- Protein: 0.4 g
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