Tangy Cranberry Chutney
- 1 1/2 pounds cranberries
- 3/4 cup vinegar
- 10 Splenda packets
- 2 lemons
- 1/4 red pepper flakes
- Strip zest from the lemons, and add to saucepan with remaining ingredients.
- Finely slice one lemon and add, along with the juice from the other. Stir to
blend. Bring to boil, then reduce heat to low, and simmer uncovered as the berries
pop, until it gets as thick as you prefer.
- Adjust all ingredients to your taste.
Yield: 12 servings
Can be made several days ahead and stored
in the refrigerator. Serve very warm to enhance flavors.
Per Serving: 55 Cal (2% from Fat, 34% from Protein, 64% from Carb); 5 g Protein;
0 g Tot Fat; 10 g Carb; 3 g Fiber; 16 mg Calcium; 0 mg Iron; 1 mg Sodium; 0 mg Cholesterol