Cranberry Mango ChutneyReport Violation
Ala Low Carb, Low Glycemic, Diabetic safe, no added sugar, made with stevia
Carbs Per Serving: 14.3 g
Prep Time:<40 minutes
Skill Level: Easy
3 cups fresh or frozen cranberries
2 ripe mangoes
1 cup apple cider vinegar
1 tablespoon molasses
1/4 cup Fructevia, Steviva Brand Stevia Blend or a dash to taste of Stevia Powder
1/2 onion diced
1/4 teaspoon diced Jalapeño pepper (optional)
2 garlic cloves, minced or crushed
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dry mustard
1 teaspoon cinnamon
1 teaspoon allspice
1 tablespoon coriander seeds, crushed
1/2 cup raisins or dried currants
Rinse cranberries removing any stems or bad berries.
Peel and cut mangoes into 3/4-inch cubes.
In a 3 sauce pan, combine the vinegar, Fructevia, Steviva Brand Stevia Blend or a dash to taste of Stevia Powder, jalapeño, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
Place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
Add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
Reduce the heat to a simmer. Add mango and raisins and continue at a simmer for 10 - 15 minutes more stirring occasionally. All the liquid should be absorbed and the fruit should be soft but not mushy.
Remove from the stove and let cool.
Serve at room temperature.
Leftovers can be refrigerated in an airtight container for about 2 weeks.