Cranberry-Peach Chutney Recipe - Low Carb & Healthy

Low carb recipe for Cranberry-Peach Chutney which belongs to the Sides recipe category.

Ingredients Needed

  1. 12 ounces (340 g) cranberries
  2. 1 cups (300 g) diced peaches (I use unsweetened frozen peach slices,
  3. diced.)
  4. 1 clove garlic, minced
  5. 3 inches (7.5 cm) ginger, sliced into paper-thin rounds
  6. 1 lime, sliced paper-thin
  7. 1 cups (30 g) Splenda
  8. 1 cinnamon stick
  9. 1 teaspoon mustard seed
  10. teaspoon salt
  11. teaspoon orange extract
  12. teaspoon baking soda

Cooking Instructions

Combine everything but the baking soda in a slow cooker.

Cover the slow cooker, set it to low, and let it cook for 3 hours, stirring once halfway through.

When the time's up, stir in the baking soda and keep stirring until the fizzing subsides.

Store in a tightly lidded container in the fridge.

If you plan to keep it for long, freezing's a good idea.

Serving Yield

Makes about 2 cups, or 20 servings of 2 tablespoons

Nutrition Information

Each with trace protein, 8 g carbohydrate, 1 g dietary fiber, 7 g usable carbs. Why baking soda? Because by neutralizing some of the acid in the cranberries, it lets you get away with less Splenda?and fewer carbs.