Cranberry-Peach Chutney Recipe - Low Carb & Healthy
Low carb recipe for Cranberry-Peach Chutney which belongs to the Sides recipe category.
- 12 ounces (340 g) cranberries
- 1 cups (300 g) diced peaches (I use unsweetened frozen peach slices,
- 1 clove garlic, minced
- 3 inches (7.5 cm) ginger, sliced into paper-thin rounds
- 1 lime, sliced paper-thin
- 1 cups (30 g) Splenda
- 1 cinnamon stick
- 1 teaspoon mustard seed
- teaspoon salt
- teaspoon orange extract
- teaspoon baking soda
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.
Makes about 2 cups, or 20 servings of 2 tablespoons
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.