Cranberry Mango Chutney

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 3 cups cranberries, fresh (or frozen)
• 2 mangoes, ripe
• 1 cup apple cider vinegar
• 1 tablespoon molasses
• 1/4 cup fructevia (or steviva brand stevia blend or a dash to taste ofstevia powder or liquid)
• 1/2 onion, diced
• 1/4 teaspoon jalapeno pepper, diced
• garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dry mustard
• 1 teaspoon cinnamon
• 1 teaspoon allspice
• 1 tablespoon coriander seed, crushed
• 1/2 cup raisins

Recipe

• 1 rinse cranberries removing any stems or bad berries.
• 2 peel and cut mangoes into 3/4-inch cubes.
• 3 combine the vinegar, fructevia (or steviva brand stevia blend or a dash to taste of stevia powder), jalapeno, onion, garlic, salt, black pepper, mustard, cinnamon, allspice and coriander.
• 4 place the sauce pan on the stove and bring to a boil for about 2 minutes, stirring.
• 5 add in the cranberries, cook 2 minutes longer or until the cranberries begin to pop.
• 6 reduce the heat to a simmer. add mango and raisins and continue at a simmer for 10 – 15 minutes more stirring occasionally. all the liquid should be absorbed and the fruit should be soft but not mushy.
• 7 remove from the stove and let cool.
• 8 serve at room temperature.
• 9 leftovers can be refrigerated in an airtight container for about 2 weeks.
• 10 if canning, use safe practices.