Cranberry Chutney

Note from Cheri: If your primary experience with cranberries has been in sweet, jelled sauces, this spicy chutney will provide a welcome change of pace for your grown-up palate! This recipe is reprinted with permission from Vegetarian Celebrations by Nava Atlas and Jennifer Josephy. This recipe is part of Marilyn Helton's Diabetic Friendly, Vegetarian Thanksgiving feast. For lots more diabetic friendly recipes and information, click here to check out Marilyn's Diabetic Dining on Fabulous Foods column, right here at Fabulous Foods.

12 ounces fresh cranberries 1 cup peeled, diced apple 1 cup orange juice 1/2 cup chopped, dried apricots 1 teaspoon freshly grated ginger 1 teaspoon ground cinnamon 1/2 teaspoon ground cloves 3 to 4 tablespoons honey, or to taste

Makes 8 Servings Place first 7 ingredients in a deep, heavy saucepan & bring to a simmer. Cook over low heat with lid slightly ajar for 20-25 minutes, or until liquid is mostly absorbed . Add honey to taste & simmer uncovered for another 5-10 minutes until thick. Cool to room temperature and store in sterilized jar, tightly covered but not sealed. Refrigerate. Bring to room temperature before serving. Per Serving: 93 Cal; 0 g Fat; 1/2 g Protein; 24 g Carb; 0 mg Cholesterol; 2 mg Sodium Exchanges: 1 Fruit; 1/2 Other Carb