Cranberry Chutney (Sugar Free)

With Thanksgiving just two tempting days away, I am switching my usual Tuesday health post with Thursday’s recipe post so you can give this one a try at your holiday table!

This. Is. Scrumptious.

When I originally tested the recipe, fresh cranberries weren’t in season yet. But cherries were, and I decided that the tart yet sweet fruit would work nicely as a stand-in (thus the cherries are pictured). I was right.

Since then, I’ve made it with fresh cranberries with the same success. As cranberries are now very much in season, give it a go with those and try it again next spring when cherries are readily available again!

I’ve served this on top of poultry, oatmeal, waffles, and ice cream. The flavors complement so many different things and not a single dish I tried was disappointing with this addition.

Ingredients

1 cup water
¾ cup sugar-free sweetener, like baking Truvia or Zero
12 oz. fresh cranberries (or 3 cups fresh cherries, halved and pitted)
1 cup apple, diced (I used Honeycrisp)
½ cup apple cider vinegar
½ tsp cinnamon
¼ tsp nutmeg
¼ tsp xanthan gum

Heat water and sweetener until boiling. Add all other ingredients except xanthan gum and simmer 10 minutes. Remove from heat and whisk in xanthan gum.

 

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