This makes a wonderful unique appetizer. Serve the colorful tangy chutney on top of fat-free cream cheese or baked brie cheese. The cranberry chutney is also great served with your Thanksgiving turkey.
1 medium lemon, seeded and finely chopped (include the peeling)
1 medium orange, seeded and finely chopped (include the peeling)
3 cups fresh or frozen cranberries
2 cups brown sugar*
1 cup golden raisins
1/2 cup white vinegar
1/2 teaspoon cinnamon
1/4 teaspoon clove
1/4 teaspoon nutmeg
1 stick cinnamon
1 tablespoon Marsala wine, optional
8 ounces fat-free cream cheese, optional
In a medium saucepan, combine all ingredients except wine and cream cheese. Stir to blend. Cook over medium heat until mixture comes to a boil. Continue to boil gently for 20 minutes. Remove from heat and stir in wine. Refrigerate until ready to serve. Spoon chutney over fat-free cream cheese or warmed brie cheese. Serve with crackers.
Serves 20 (2 tablespoons per serving)
Nutritional information per serving without the Brie or cream cheese:
Calories 120 Fat, gm. 0 Protein, gm. 0 Carb, gm 30 Cholesterol 0 Fiber, gm. 1.4
*Note: 1 cup Splenda can replace 1 cup of the brown sugar if desired.
Nutritional Information per serving using part Splenda:
Calories 85 Fat, gm. 0 Protein, gm. 0 Carb. gm. 24 Cholesterol, mg. 0 Fiber, gm. 1.4