It’s especially delicious served over warmed brie cheese or a log of cream cheese. Get creative with the DDS too! (Remember, DDS is a Dip Delivery System.) It’s great on jicama slices, sliced kohlrabi, apple slices, unripe pear slices, celery, red bell pepper wedges as well as crackers. I promise to give you my Walnut Cracker recipe soon. Swearsies!
In the meantime, run to the store and grab a pomegranate while they have ‘em and a bag of cranberries and go to town. You could can these like a jelly but I don’t have the destructions for that wicked feat of strength – as my secret fear is systematically poisoning my entire Fluffy Chix Clan by botulism produced through improper canning technique. It will keep in the fridge for a week or two. Especially if you add a bit of citric acid to ensure the acidity is good and low.
(Oh and because this is an OTF – On-The-Fly Recipe, the rest of the photos will be coming soon!)
Happy New Year everyone!!!
Cranberry Pomegranate Chutney
Cost of Full Recipe: $8.13
Cost per tablespoon: $0.12
Serves: 48 Serving Size: 1 tablespoon Yield: 3 Cups
Preparation Time: 10 Minutes
Simmering Time: 20-25 Minutes
Start to Finish Time: 30-35 Minutes
Take advantage of the fall harvest pomegranate season. Make this easy and versatile chutney.
Ingredients12 ounces cranberries -- fresh or frozen
¼ cup erythritol, granular
1/8 teaspoon Stevia powder
1 cup water
2 tablespoons olive oil
1 clove garlic -- minced
1 cup onion -- chopped
1 large jalapeno chile pepper -- stems removed and chopped
1 rib celery -- chopped
1/3 cup green bell pepper
1/3 cup Italian parsley -- chopped
½ teaspoon kosher salt
1/8 teaspoon granulated garlic
1/8 teaspoon allspice
2 whole cloves
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1/8 teaspoon dried thyme
¼ teaspoon red pepper flakes
¼ teaspoon black pepper
½ cup pomegranate
1 tablespoon lemon juice
½ teaspoon lemon zest
½ cup pine nuts -- toasted
You know the drill.
And Wash Again!
Bring to a boil and reduce to simmer.
Simmer uncovered until cranberries pop and thicken the water, making a thick sauce. You want to retain some texture in the cranberries, so be sure to watch for the point where the berries make the water thick.
Remove from heat. Add pomegranate seeds and stir to combine. Let sauce begin to cool.
Add sautéed veggies to cranberry sauce. Stir to combine. Add lemon juice, lemon zest and toasted pine nuts.
(Pine Nuts Note: If you're using raw seeds, be sure to toast them first. You may toast them in a dry sauté pan stirring frequently over medium heat until golden. But the best method for toasting is using an oven or toaster oven. Place pine nuts on a baking sheet and toast at 350° stirring at 5 minute intervals until nuts are golden and evenly browned. Remove from oven and cool.)
Serve this chutney warm or chill it and serve cold.
Per Serving: 19 Calories; 1g Fat (45.3% calories from fat); trace Protein; 2.98g Carbohydrate; 1.6g Dietary Fiber; 0mg Cholesterol; 22mg Sodium; 1.4 Net Carbs.
Serving Ideas: Serve as a condiment with meats and vegetables or as a topping on baked brie or with cheese fondue. Top cream cheese as a quick topping.
SUSIE T’s NOTES:
We love to use this chutney as a condiment with meats as well as a topping on warmed brie cheese or as a topping on cream cheese. Big flavor bang for your carb buck!