We love oyster dressing and pecan pie as much as the next person (really!), but we also like to have a few lighter options on the table for Thanksgiving dinner, as well.
Spicy Cranberry Chutney
Adapted from http://allrecipes.com
¼ cup dried apricots, chopped
½ cup Swerve ‘brown sugar’ blend
½ cup raisins
1 cup water
3 cups fresh cranberries
1 Granny Smith apple – peeled, cored and chopped
1 tsp grated lemon zest
¼ cup fresh lemon juice
¼ cup chopped crystallized ginger
1/2 tsp red pepper flakes
Swerve ‘Brown Sugar’ Blend (Substitute for dark brown sugar):
Suggestion: make the recipe at the serving size below and utilize it for other dishes as well.
1 1/3 cup granulated Swerve Sweetener
1/4 cup unsulfured molasses (regular, not robust)
Mix well and store in an airtight container
In a saucepan, combine apricots, brown sugar, raisins and water; bring to a boil. Reduce heat to simmer and stir while simmering for 5 minutes. Stir in cranberries, apple and lemon zest; simmer for 10 minutes more.