Sugar Free Cranberry Chutney

Cranberry Chutney
Cranberry Chutney. Photo © Svetlana Kolpakova/Dreamstime
Total Time 25 min
Prep 5 min, Cook 20 min
Yield 8 servings or so
This low-carb, sugar-free cranberry chutney is tart, spicy (but not hot) and a little bit sweet -- the balance can be varied to taste. The texture is important: The onions and apple should be a bit firm and contribute to the "tooth feel." My husband thought he didn't like cranberries until he tasted this recipe.


  • 1 12 oz bag cranberries - fresh or frozen
  • 1 cup thinly sliced onions or shallots
  • 1 small apple, chopped fairly fine, but not tiny (get a variety that doesn't turn mushy)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • pinch cloves
  • 1 teaspoon mild dried mild chile (e.g. ancho), or a pinch of stronger chile (e.g. cayenne)
  • ~1/2 cup water
  • 1/2 cup sugar equivalent from artificial sweetener
  • 2 Tablespoons lime juice
  • 1 teaspoon oil


1. Put oil in pan -- it should just coat the pan -- and add the onions. (You can cut sliced onions in half or thirds if you want smaller pieces, but no smaller than that.) Turn heat on medium-high, until onions start to sizzle. Stir, and cook for about 2 minutes. (You don't want them to be completely soft at the end.)

2. Add apples and spices. Stir and cook another minute, until spicy smell fills kitchen.

3. Add water and sweetener, and then the cranberries.

4. Cook until the cranberries all pop, stirring occasionally. This should be about 5 to 7 minutes. You may have to add a little more water if it starts to stick. You don't want to the cranberries to fully break down, as if you were making a sauce -- at least some of them should still be recognizable.

5. Add lime juice and stir. Taste (careful, it's hot) and adjust tartness/sweetness level by adding more sweetener and/or lime juice.

Makes 8 servings of ~1/4 cup, each with 3 grams of effective carbohydrate and 1.5 grams of fiber.

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