Don’t Let Your Turkey Be Lonely….
So, it seems as if the weather wants to play mind games with me. The changing leaves and cool mornings have me convinced that it is October, but the hot afternoons are throwing my recipe vibe in a tail spin! Not to be outwitted by some crazy weather I am sticking with fall recipes no matter what the afternoons hold. 🙂
I’ve always loved cranberry jelly, wasn’t really a cranberry sauce person as a kid. As I got a little order I decided that whole cranberries were ok, they actually gave it a little bit of texture. Then I discovered cranberry chutney and how amazing it tasted on a turkey sandwich. Wait, amazing isn’t even the right word. Drool worthy? Mouthwatering? It is the kind of taste that makes you close your eyes and pause for a minute because you don’t want the moment to pass too quickly.
Last year I tried my hand at cranberry sauce because chutney just sounded too difficult to make and the amount of sugar in a serving of canned sauce just about brought me to tears. But after seeing billboard after billboard of advertisements for turkey sandwiches with cranberry chutney, thanks Panera Bread and Applebees, I was determined that I was going to make my own! Guess what, it’s not that difficult! As a matter of fact on a scale of 1 – 10 it is easier than a 1. Seriously! My version is refined sugar-free, bonus! And it is free of all those pesky preservatives. I tasted it while it was cooking, just to make sure I was going in the right direction, and it was so good that in my excitement I forgot 3 of the ingredients I had planned to put in there! So, that leaves the door open for a cranberry relish or salsa of sorts. 😉
The ingredient list is short, simple, and pure. I used a granny smith apple, fresh cranberries, red onion, red wine vinegar, Truvia, and fresh squeezed orange juice. The orange juice was kind of an afterthought, but my son had peeled an orange and decided he didn’t want it because it wasn’t quite as juicy as when I bought them last week so I just decided to squeeze from fresh orange juice in and it gave it a beautiful pop of citrus flavor that really added to the overall yum factor. With a dash of pepper and ½ a cup of water it only took about 20 minutes to simmer these fresh ingredients down to a perfect chutney. Of course the final taste test had to be on a turkey sandwich that I made on toasted whole grain flax bread… I can’t even tell you! All I can say, is if you are a sweet and savory fan, you have to try this! At only 17 calories for 2 Tablespoons no one will turn this down on a sandwich, or in the middle of a cracker and cheese tray at a holiday party. It is just amazing.. enjoy!
Sweet & Savory Cranberry Chutney
By Angie Gouchenour
1 small Granny Smith apple chopped (Approx 1 rounded cup) Leave the peel on
1 cup of fresh cranberries
¼ cup of chopped red onion
¼ cup of Truvia zero calorie sweetener
½ cup of water
1 teaspoon of red wine vinegar
1 Tablespoon of fresh squeezed orange juice
Dash of black pepper
Place all ingredients in a small pan on the stove
Bring to a boil and reduce the heat, simmer for 15-20 minutes stirring frequently
Remove from heat and let cool
21 calorie per 2 Tablespoons