Cranberry Chutney (Low Sugar)
This tangy, sweet and delicious cranberry chutney with a hint of spice is made using apple for added natural sweetness and a touch of balsamic vinegar for more depth of flavour. Perfect for the festive season and beyond.
Servings 6 servings
Calories 96kcal
Equipment
- Medium sized saucepan with lid
- Medium sized jar
Ingredients
- 1¾ cups cranberries fresh or frozen
- 1½ sweet apples peeled, cored, cubed
- 1 medium red onion finely chopped
- 1 tablespoon fresh ginger peeled, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons balsamic vinegar
- ⅓ cup light brown sugar
- ¼ teaspoon ground coriander
- ⅙ teaspoon ground cloves and nutmeg each
- ⅓ teaspoon coarse sea salt
Instructions
- To the saucepan add all the ingredients apart from the cranberries. Cover and bring the mixture to the boil then lower the heat and simmer for 15 minutes stirring occasionally.
- Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring occasionally.
- Remove from the heat and set aside to cool completely.
- Place the chutney in a jar and refrigerate for up to 2 weeks.
Notes
- Cranberries: Use either fresh or frozen.
- Vinegar: I used white wine vinegar but apple cider vinegar or red wine vinegar are good alternatives.
- Sugar: Use light brown sugar, cane, coconut or demerara sugar.
- Cranberries cook very quickly which is why they are added into the mixture about halfway through. Try not to cook your chutney too long – once the cranberries have stopped making ‘popping’ sounds and the mixture has thickened you can remove it from the heat. It will thicken further as it cools.
- I recommend peeling the apple just before making the chutney (it’s prone to discoloration).
- For best results cool the chutney completely and refrigerate for at least 30 minutes before serving. It will not only thicken but the flavour will also intensify as it cools. This is also why I recommend cooling the chutney before adjusting the seasoning (if needed).
- Keep refrigerated in a jar for up to 2 weeks.
Nutrition
Serving: 1serving | Calories: 96kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 136mg | Potassium: 119mg | Fiber: 3g | Sugar: 19g | Vitamin A: 45IU | Vitamin C: 8mg | Calcium: 19mg | Iron: 1mg