by ADMIN on JULY 14, 2011
This no-cook cranberry chutney combines tart cranberries with the sweetness of fresh oranges and a dash of cinnamon. A great accompaniment to savory chicken, turkey, or even topping a salad. I particularly enjoy topping my ground beef/turkey burritos with it to spice the meal up a notch!
Nutrition TidBit Cranberries are best known for their help with preventing urinary tract infections – although, in truth, evidence for this preventative measure is rather slim. But these red pearls of the bog are packed with phytonutrients (plant nutrients) that have been studied for possible prevention against certain cancers and cardiovascular disease.
Making your own cranberry sauces means you’ll be getting the most nutrition out of the berry. Canned cranberries or cranberry juice have had their fiber and nutrients processed out, and most times have a lot of sugar added in. This raw form of the cranberry ensures you get the most nutrition bang out of your buck!
1 cup raw chopped cranberries have: 51 calories, 5 grams fiber, 24% recommended Daily Value of vitamin C, 20% DV manganese, and 7% DV vitmain K. Cool Cranberry Chutney Prep time: 8 mins Total time: 8 mins Serves: 8 A cool, refreshing recipe with tart fresh cranberries, ripe orange, and a dash of cinnamon and sugar for balance.
1 bag fresh cranberries, washed and sorted (take out stems, stones, and wrinkled cranberries.)
1 orange, peeled, deseeded, and pulled into sections
½ cup sugar
½ tsp cinnamon
Combine all ingredients in a food processor.
Process until finely chopped and blended completely.