By Jules E.D. Shepard

Cranberry Chutney

MAKES ABOUT 7 CUPS

Chunky chutney is a fresh alternative to traditional cranberry sauce. A tasty accompaniment, it looks beautiful on the table. It can be made up to a week ahead and stored in the refrigerator. Serve warm or cold.

 

3 tablespoons butter or dairy-free butter alternative
3 Gala or Fuji apples, peeled and cut into ¾-inch cubes
½ cup raisins
½ cup pecans, chopped, optional
½ orange, peeled and chopped
¾ cup brown sugar
½ cup apple cider
⅛ cup lemon juice
1 teaspoon ground ginger
¼ teaspoon ground cloves
2½ cups fresh cranberries

1. Preheat oven to 400 degrees. Place butter in a 9x13-inch baking dish and melt in preheating oven.

2. Place apple cubes in a large bowl. Add raisins, pecans (if tolerated), orange pieces, brown sugar, cider, lemon juice and spices. Stir to combine well.

3. Pour mixture into butter in hot baking dish, spreading in an even layer.

4. Place in oven and bake for 1 hour uncovered, stirring every 15 minutes.

5. Stir cranberries into roasted mixture and cook for additional 20 minutes or until cranberries soften and chutney thickens.

Each tablespoon contains 18 calories, 1g total fat, 0g saturated fat, 0g trans fat, 1mg cholesterol, 0mg sodium, 3g carbohydrate, 0g fiber, 0g protein.