5 from 3 votes
Apple Cranberry Chutney Recipe
This apple cranberry chutney is made with chunky fruit and simmered in fresh orange juice with a hint of honey or allulose sweetener for a sugar free option. Serve over poultry, pork on on cheese for an appetizer.
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
4
cups
Calories:
96 kcal
Course:
Condiments
Cuisine:
American
Ingredients
- 1 cup orange juice
- 1 12- ounce cranberries fresh, in bag
- 1 orange seeded and finely chopped, whole
- 1 apple cored and chopped, Granny Smith
- 12 dried apricot chopped
- 1 cup honey or allulose sweetener
- 1 cinnamon stick or 1/4 teaspoon ground cinnamon
- 1/2 teaspoon cardamom ground
Instructions
- Clean and dice the cored apple and seeded orange. Set aside.
- In a medium size saucepan add the orange juice, cranberries and chopped orange. Bring ingredients to a boil, then reduce heat to medium heat and cook until the cranberries begin to open up and soften.
- Add the prepared chopped apple, apricots, honey (or allulose), cinnamon stick (if using), and cardamom. Simmer for 15-20 minutes or until the ingredient reach your desired texture.
- Remove cinnamon stick before serving.
Cup of Yum
Notes
- Allulose is not as sweet as honey, so if using adjust to your preference.
- It's not necessary to remove the skin from the apple, but you can for a softer texture.
- The orange rinds simmer to a soft consistency and add a tang, which adds to the flavor of this chutney.
- Recipe from The Essential New York Times Cook Book (hardback) by Amanda Hesser
Nutrition Information
Serving
1/4 cup
Calories
96kcal
(5%)
Carbohydrates
25g
(8%)
Sodium
2mg
(0%)
Fiber
1g
(4%)
Sugar
22g
(44%)
Nutrition Facts
Serving: 4 cups
Amount Per Serving
Calories 96
% Daily Value*
| Serving | 1/4 cup | |
| Calories | 96kcal | 5% |
| Carbohydrates | 25g | 8% |
| Sodium | 2mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
* Percent Daily Values are based on a 2,000 calorie diet.