Cranberry Chutney Recipe
- 12 ounces cranberries, fresh or frozen
- 2 apricots, finely diced
- 1/2 cup water
- 1 tablespoon balsamic vinegar
- 1/4 cup onion, minced
- 1/4 cup celery, minced
- 2 jalapeno chile peppers, seeded and minced
- 2 teaspoons fresh ginger root, grated
- 1 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 1/8 teaspoon chili powder
- 1/3 cup Splenda®
- Put everything into a pot over medium heat and let it come to a gentle boil for about 3-5 minutes. Stir frequently. Then reduce heat and simmer for about 10 minutes. Stir occasionally. The cranberries should pop open and the sauce will thicken. Serve warm or chilled.
