Cranberry Ginger Apricot Chutney

Diet and nutrition Diet and meal planning Dialysis diet CKD diet

Try this delightful Cranberry Ginger Apricot Chutney, perfect for diabetes and CKD stages 1-5. Low in calories, sodium, and fat, packed with tangy flavors and fiber.

Meal TypeBreakfast, Dinner, Dressing, Easy, Lunch, Snack

DietsDairy free, Low cholesterol, Low fat, Low phosphorus, Low potassium, Low sodium

Ingredients

Yield: Yield
serves 8

1 cup red onion, diced
1 teaspoon vegetable oil
1 tablespoon grated ginger (3-inch piece of ginger root, peeled and grated)
1 cup apple with skin, finely chopped (about ½ of a large apple)
1 teaspoon whole black peppercorn
10 oz (2 cups) cranberries, fresh or frozen
2 tablespoons apple cider vinegar
2 tablespoons apricot jam
1 tablespoon lime juice (about ½ medium lime)
Lime zest, garnish

Directions

Prep: 30 min, Cook: 45 min, Total: 1 hr 15 min

In a large skillet, heat the vegetable oil over medium-high heat.
When hot, add the red onions and cook until soft, about 8 to 10 minutes.
Add the grated ginger, diced apple, and black peppercorns.
Mix and continue cooking until the apples have softened, another 5 minutes.
Then add the cranberries, apple cider vinegar, apricot jam, and lime juice. Cook and reduce until it the mixture becomes juicier and takes on a thick sauce-like consistency, about 15 to 20 minutes.
To serve, scoop the warm cranberry chutney into a serving bowl and top with lime zest. Or keep refrigerated for up to week. It makes a wonderful host or hostess gift as well.

Nutritional Information