Makes about 3 cups / Spoon this over warm sweet potato pancakes; it’s also a wonderful accompaniment to ham, white fish, or turkey. Or layer it over a cube of low-fat cream cheese and serve with crackers for an easy party appetizer.
Cranberry-Fig Chutney
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Ingredients
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey
- 1/2 cup chopped dried figs
- 1 cup chopped red onion
- 1 large Granny Smith apple, chopped
- 1/2 teaspoon minced fresh ginger
- 1 large clove garlic, minced
- 1/4 cup apple juice
- 1/8 teaspoon white pepper
- 1 cup cranberry sauce (preferably whole berry)
Instructions
- Combine all ingredients except cranberry sauce in a heavy saucepan. Bring to a boil, reduce heat and simmer, covered, for 10 minutes, or until apples are soft. Remove lid, stir in cranberry sauce, and cook, uncovered, for an additional 5 minutes, until most of the liquid has evaporated. Season with salt and additional pepper, if desired. Store in a glass jar and serve warm or cold.
Recipe Notes
Nutrition Facts
Cranberry-Fig Chutney
Amount Per Serving
Calories 143
% Daily Value*
Sodium 16mg
1%
Total Carbohydrates 37g
12%
Dietary Fiber 3g
12%
Protein 1g
2%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING (1/2 cup): 143 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 37g carb, 3g fiber, 16mg sodium
