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Cranberry Chutney
by Chris Leishman

Ingredients

• 1 cup chopped red apples
• 1/2 cup chopped yellow onions
• 2 tablespoons currants
• 3 tablespoons cider vinegar
• 2 tablespoons orange juice
• 1 tablespoon lemon juice
• 2 tablespoons white sugar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• Pinch of red chili flakes
• 1 cup cranberry sauce
  

Method

Combine everything in a heavy- bottomed, non-reactive pot and cook over medium-low heat until the apples and onions are tender, at least an hour. Cook this long and slow for a sweet rich chutney. It is best made in advance, covered snugly, and refrigerated. Be sure to bring to room temperature before serving.

Yield: 1 pint
Per serving: Calories 85; Fat 0 g; Saturated fat 0 g; Cholesterol 0 mg; Sodium 82 mg; Carbohydrate 22 g; Dietary fiber 1.4 g; Sugar 16 g; Protein >1 g; Vitamin A 2 RE; Vitamin C 4 mg; Calcium 8 mg; Iron 0 mg. This recipe is 1% fat.

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Chris Leishman began her cooking career at Greens Restaurant, the renowned vegetarian restaurant in San Francisco. Her interest in health and nutrition eventually led her to UCSF Medical Center where she was the Recipe Development Coordinator for both the patient and retail foodservice. She led cooking classes for the Outpatient Weight Management group, the Heart Disease Reversal Program, and Millberry Student Program. Her work for Dr. Dean Ornish's Heart Disease Reversal Programled to the publication of her cookbook Recipes From the Heart.

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