Cranberry Chutney Recipe - Low Carb & Healthy
- 1 bag (12 ounces, or 340 g) cranberries
- 1 cup (240 ml) water cup (12 g) Splenda
- 2 cloves garlic, crushed
- 1 tablespoon (5.1 g) pumpkin pie spice
- teaspoon salt
Combine all the ingredients in a saucepan over medium heat, bring it to a boil, and boil until the cranberries pop (7 to 8 minutes).
Roughly 2 cups (480 ml)
Each 2 tablespoon (30 ml) serving will have just over 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and only a trace of protein. This recipe improves if you let the boiled mixture sit for a while before serving. Try it with a little cinnamon, too.