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Cranberry Apricot Chutney with stevia

by Chef Rachel Albert
(Phoenix, AZ)

Cranberry Apricot Chutney with stevia

Cranberry Apricot Chutney with stevia

Stevia Cranberry-Apricot Chutney with Ginger

Hands on: 20 minutes/ Cooking: 15 minutes /Yield: ~3 cups; 12 servings

The inspiration for this tangy chunky chutny came from a recipe by Sally Sampson (Delicious Living Magazine, Dec., 2003). I changed the sweetener, cut back the “sugar,” and added my own twist. This relish perks up poached, sautéed, grilled, or broiled chicken, turkey, salmon, or pork, and vanilla-and cinnamon-infused omelets. It also doubles as jam for cornbread and makes a wonderful holiday gift.

Notes: Double the recipe if you like but use a large and wide pot so the juices cook away quickly. Xylitol, a granulated, low-glycemic substitute for sugar, contains 40% fewer calories. Look for it in natural foods stores. To reduce fat and calories, omit nuts below.

Ingredients:

* 1/2 cup dried, pitted, sulfite-free (preferably-Turkish) apricots, finely diced
* 1/4 cup sulfite-free raisins or dried currants
* 1/4 cup xylitol, erythritol or honey
* 1/4 teaspoon finely ground, unrefined sea salt, optional
* 1/4 teaspoon pure stevia extract powder (brand with nothing added) or clear stevia extact liquid
* 1 tablespoon peeled, minced fresh ginger root or bottled ginger purée (double if desired)
* 12 ounce bag fresh or frozen cranberries (do not thaw), about 3 cups
* 1/3 cup apple or pineapple juice or apricot or peach nectar
* 1 tablespoon arrowroot dissolved in 3 tablespoons cool or cold filtered water
* grated zest of 1 lime
* grated zest of 1 orange
* 1/2 to 3/4 cup lightly toasted, coarsely chopped pecans, walnuts, or almonds (see notes below)

Preparation:

1. Layer dried apricots, raisins or currants, xylitol, stevia, sea salt, ginger, dried cranberries, and fruit juice in a 1 to 1 1/2 quart saucepan. Bring to boil over medium-high heat. Reduce heat to medium. Simmer until tender, 12 to 15 minutes.

2. Dissolve arrowroot in cool water then add to saucepan. Simmer and stir until thick and clear, then remove from heat. Stir in orange and lime zests, and optional nuts. Transfer to glass containers. Allow to cool, then cover, and freeze whatever you don’t plan to use within 1 month (leaving 1-inch of headspace in each container), and refrigerating the rest.

Nutritional data:

1/4 cup with nuts: 122 calories, 2 g protein, 21 g carbohydrate (5 g fiber), 4 g fat, 8 mg calcium, 39 mg sodium

1/4 cup without nuts: 86 calories, 1 g protein, 20 g carbohydrate (5 g fiber), 0 g fat, 4 mg calcium, 39 mg sodium

Variations:

Cranberry Apricot Chutney with Chipotlé: Replace ginger with 1 to 2 minced jalapeno or chipotlé chiles or 1/4 to 1/2 teaspoon ground jalapeno, ancho, or chipotlé pepper powder.

For another variation, you can replace dried apricots with dried, fruit sweetened strawberries.




For more great recipes like this, pick up a copy of The Ice Dream Cookbook: Dairy-Free Ice Cream Alternatives with Gluten-Free Cookies, Compotes & Sauces by Rachel Albert-Matesz (Planetary Press, 2008). Recipe used with permission from Rachel at The Healthy Cooking Coach.

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Oct 26, 2015
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Wonderful!!! NEW
by: http://rushessayland.com/

Are you working as chef? Where if not a secret? I'd like to taste this. It looks gorgeous! You are a magician. Lovely and exquisite.

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