Skinny Slow Cooker – Cranberry Chutney
Canned cranberry sauce is what my family ate every Thanksgiving… until I came up with this Cranberry Chutney recipe. There’s no comparison between canned and the real thing. Here’s one tradition that was improved upon and will be included on our Thanksgiving dinner table for many years to come. Enjoy!
Here is the Skinny Ms. Holiday Recipe Roundup.
Minimum Slow Cooker size: 4 quarts
Servings: 13 | Serving Size: ¼ Cup | Previous Points: 1 | Points Plus: 2 | Calories: 62 | Fat: 0 g | Carbohydrates: 17 g | Sugars: 14 g | Fiber: 2 g | Sodium: 1 mg | Protein: 0 g
Ingredients
- 1 (12 ounce) bag fresh cranberries, rinsed
- 1 Gala apple, peeled, cored and diced
- 2 cinnamon sticks
- 1 teaspoon freshly grated ginger
- 1 tablespoon Apple Cider vinegar
- 1/4 cup 100% orange juice
- 1/2 cup mild honey
Directions
Add all the above ingredients to the slow cooker, stir. Recommend 3-5 quart slow cooker.
Cover and cook on low 3 hours. Remove cinnamon sticks, allow to cool and store in the refrigerator in a glass container with lid.
http://skinnyms.com/slow-cooker-cranberry-chutney/Skinny Ms. Holiday Recipe Roundup
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