Each year I try a new recipe for Thanksgiving and Christmas, This year it is this awesome jalapeno cranberry chutney.
Spicy and Sweet this chutney pairs well with turkey, my stove top style stuffing and steamed vegetables.
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I love adding chutneys like this as a spread on sandwiches, melting them into a glaze for chicken and fish as well as mixing some up into a sweet, fruity salad dressing with a kick.
Different Ways To Use This Jalapeno Cranberry Chutney
We took this with us to our family Thanksgiving dinner, along with a wonderful Cranberry Vinaigrette. Sadly we weren’t able to use the Vinaigrette because of the recent lettuce recall. Those that tried the chutney really liked it.
I had some that I kept for our leftover turkey and have been using it along with some alfalfa sprouts that I recently sprouted in wraps and on plan sandwiches.
Giving me a variety of healthy carbs for an E meal or using the chutney,alfalfa sprouts and dark meat along with this Basic Low Carb Yeast Bread for a lighter S sandwich you could also use these Wonderful Blender Buns & Dinner Rolls.
This jalapeno cranberry chutney is considered a Fuel Pull for those following the Trim Healthy Mama Plan.
Why Cranberries Are So Healthy
Cranberries are a good way to up your vitamin C in the fall and winter months. They help with UTI’s as well as just keeping your system healthy and happy.
You can freeze fresh cranberries in the bag and thaw them out when needed so stock up!!
This Jalapeno Cranberry Chutney also freezes really well and can be kept up to 6 months in the freezer.
Jalapeno Cranberry Chutney In 10 Minutes or Less
I used this amazing mini food processor
- Serves: 24
- Serving size: 2 TBS
- Calories: 11
- Carbohydrates: 5g
- Sodium: 24mg
- Fiber: 1g
- Cholesterol: 0mg
- 12 ounces fresh cranberries
- ¼ cup minced seeded jalapeno (3 peppers)
- 1 whole mandarin orange (cut into wedges and seeded)
- ½ cup red wine vinegar
- ¼ cup chopped shallots
- ¼ cup THM Gentle Sweet w/o xylitol
- ¼ teaspoon THM Mineral Salt
- ¼ teaspoon ground black pepper
- Place cranberries, jalapeno and the mandarin wedges in your food processor and pulse to roughly chop. scraping down the sides.
- Bring the vinegar and shallots to a boil in a sauce pan. Reduce heat and allow the mixture to cook down by half.
- Stir in the cranberry mixture and spices, cook over medium heat for 5 minutes.
- Stir Sweetener into mixture as you remove it from the heat until well combined (it will melt into the chutney as it cools)
[…] vinaigrette is super simple to make with a bit of this Jalapeno Cranberry Chutney The Chutney is amazing with turkey, chicken and fish. It makes a flavor packed sauce that is one of […]