Cranberry Chutney

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Forget the turkey and the stuffing, for me, Thanksgiving wouldn’t be Thanksgiving without this fabulous cranberry chutney. If you have never had chutney, it’s a condiment often made with fruit that includes vinegar and sugar resulting in a relish with the sweet & sour flavor combination so many of us love.

This chutney gets kicked up a notch with a subtle touch of heat from red pepper flakes and a lovely hint of fresh orange zest. With the use of a no-calorie sweetener instead of sugar, it also clocks in with just 8 grams of carb and 1/2 teaspoon of sugar, versus the usual 40 grams, and 8 teaspoons of sugar you’ll find in a serving of the canned stuff.

With so many great choices at Thanksgiving (like stuffing and pie…), I say “why waste carbs and calories on a condiment when you don’t have to?”

While it’s fantastic with fresh roasted turkey on the holiday table, it shines even brighter the next day when smeared on a turkey sandwich. Beyond sandwiches, it partners well with pork or chicken. Or for a crowd-pleasing appetizer, top crackers with cheddar cheese or a smear of cream cheese and then top with a small spoonful of cranberry chutney.

I always make an extra batch to share with friends or neighbors. Like these Sweet and Spicy Cajun or Cinnamon Nuts, when bottled, this makes a great gift!)

Serves Twelve (makes 1 1/2 cups)


1 teaspoon canola oil
1 large shallot, finely chopped (1/3 cup)
1 12-ounce package cranberries
1/2 cup granulated no-calorie sweetener*
1/2 cup regular or light orange juice
1/3 cup cider vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
1/8 teaspoon red pepper flakes (you can leave this out if you prefer no zing with your sweet sauce)
1 tablespoon orange zest
Few drops of red food coloring (optional – but nice if you want to put it in a jar as a gift)


1. In a large saucepan, heat oil and sauté shallot 3-4 minutes or until softened. Add the remaining ingredients except for zest and bring to a boil. Lower heat and simmer for 15 minutes, stirring occasionally. Add zest and cook 15 more minutes or until thickened.
2. Cool and store in the refrigerator. Serve cool or at room temperature.

* For all natural Truvia Sugar Blend or Splenda Steiva & Sugar Sweetener use 1/4 cup. For sugar, use 1/2 cup (adds 2 teaspoons of sugar per serving)


DARE TO COMPARE: Two tablespoons of Harry and David Cranberry Relish (with its chutney flavor) = 85 calories, 18 gms of sugar, and 5 Smart Points.


PER SERVING: (2 tablespoons) Calories 35 | Fat 0 grams (0 saturated) | Carbohydrate 8 grams  (Sugar 2 gms)| Fiber 1 gram | Protein 0 grams | Sodium 0 milligrams | Cholesterol 0 milligrams | Food Exchanges = 1/2 Fruit | WW plus point comparison = 1 point    Smart Points = 1

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