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Cranberry Chutney FI
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Low Carb Cranberry Chutney

Sweet and spicy cranberry chutney is the perfect side with roast beef, prime rib, pork, lamb or ham. You can also spoon it over creamy brie or bleu cheese and it's sure to be a hit on any charcuterie board.
Course Condiments, Side Dish
Cuisine American, Keto
Keyword 20 Minute Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 10 Servings
Calories 58kcal
Author Brandy

Equipment

Ingredients

  • ½ onion Chopped
  • 12 oz Cranberries Fresh or frozen
  • 1 clementine *deseeded- thinly sliced - peel and all
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ½ cup pecans roasted and chopped
  • ¼ tsp red pepper flakes * to taste
  • 1 cup Allulose * or low carb sweetener of choice
  • ¾ cup water
  • ¼ cup apple cider vinegar
  • 1 tsp mint dried

Instructions

  • Add all of the ingredients to a sauce pan and cook on medium, stirring occasionally until the cranberries have popped and the sauce starts to thicken to desired consistency (10 -15 minutes) . It will thicken more as it cools.
    Cook all ingredients
  • Serve hot or chilled according to your preferences. We enjoy it chilled. Will keep covered in the fridge for a couple of weeks.
    Served Low Carb Cranberry Chutney

Notes

This recipe is based on making 10 servings of about 3 oz.

Nutrition

Serving: 3oz | Calories: 58kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Sodium: 3mg | Fiber: 2g | Net Carbs: 4g | Fat Ratio per Serving: 62.07% | Protein Ratio per Serving: 6.9% | Carb Ratio per Serving: 27.59%