Cranberry Sauce and Chutney Recipes with a Healthy Twist

This holiday season, Sports Dietitian Kate Moran RD, LDN offers a healthy twist to traditional cranberry sauce and chutney.

Cranberries in wooden bowl on wooden background.

Incorporating fiber-rich foods such as fruits and vegetables into holiday meals is key to maintain weight because they help you reach satiety with fewer calories. Rich in vitamins and minerals, produce is also important for keeping your immune system strong during the winter months when people often travel and get colds or the flu.

Sweet strawberries and juicy pineapple provide vitamin C that can boost your immune system and is essential to heart, skin, and eye health. Granny Smith apples also contain vitamin C in addition to fiber and potassium.

For a seasonal sandwich, try each recipe separately with lean roasted turkey breast on whole grain bread for extra fiber, with low fat brie cheese for calcium and vitamin B12 and spinach for a boost of vitamins A and C.


img_1108Cranberry Apple Chutney – a robust spiced flavor with zesty green apple and tart cranberries

Ingredients:

  • 2 Granny Smith apples, chopped
  • 2¼ cups cranberries, rinsed
  • 1 cup date sugar
  • ½ cup apple cider vinegar
  • ½ tsp. cinnamon
  • ½ tsp. Himalayan sea salt
  • ½ tsp. ground cloves
  • ½ tsp. cracked red pepper
  • ½ cup raisins

Place all ingredients into a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 25 minutes or until cranberries have begun to cook down and the chutney has thickened. To store, place in an airtight container and keep in the fridge for up to one week, or can or freeze to preserve.


img_1113Tropical Cranberry Sauce – a sweet twist to traditional recipes with juicy strawberries and pineapple

Ingredients:

  • 12 oz. bag of fresh cranberries
  • 1 cup sugar
  • 8 oz. can or 2/3 cup fresh pineapple, diced
  • 1 bag frozen strawberries

Place cranberries, sugar, and water into a medium saucepan and bring to a boil. Reduce heat to low and simmer for about 25 minutes or until cranberries have begun to cook down and become thicker. Add strawberries and pineapple and stir until spread evenly in sauce.


Guest contributor Kate Moran, RD, LDN, lives in Naples and is the sports dietitian for the Minnesota Twins, based out of the Twins Academy in Fort Myers, and owner of The Educated Plate LLC. Follow Kate on Facebook and Twitter and find her blog here.

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