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| Cranberry-Fig Chutney November, 2007 Prep time: 18 minutes Cook time: 15 minutes Makes about 3 cups / Spoon this over warm sweet potato pancakes; it’s also a wonderful accompaniment to ham, white fish, or turkey. Or layer it over a cube of low-fat cream cheese and serve with crackers for an easy party appetizer. 2 tablespoons apple cider vinegar 1 tablespoon honey 1/2 cup chopped dried figs 1 cup chopped red onion 1 large Granny Smith apple, chopped 1/2 teaspoon minced fresh ginger 1 large clove garlic, minced 1/4 cup apple juice 1/8 teaspoon white pepper 1 cup cranberry sauce (preferably whole berry) 1. Combine all ingredients except cranberry sauce in a heavy saucepan. Bring to a boil, reduce heat and simmer, covered, for 10 minutes, or until apples are soft. Remove lid, stir in cranberry sauce, and cook, uncovered, for an additional 5 minutes, until most of the liquid has evaporated. Season with salt and additional pepper, if desired. Store in a glass jar and serve warm or cold. PER SERVING (1/2 cup): 143 cal, 2% fat cal, 0g fat, 0g sat fat, 0mg chol, 1g protein, 37g carb, 3g fiber, 16mg sodium |