EAU CLAIRE, Wis. (WEAU) – Ruthie Chipps, registered dietitian nutritionist with Hy-Vee in La Crosse and Winona, shares recipes with November’s harvest cranberries.

Cranberry-Apple Chutney (serves 16)

This colorful, robust spice is sweet, spicy, spicy and bitter. Spoon it onto a sandwich made with holiday leftovers. Link to recipe here

All you need:

1 tbsp. Hy-Vee canola oil or butter

¼ c. minced garlic

2 tsp. grated fresh ginger

2 garlic cloves, chopped

¼ tsp. Hy-Vee salt

¼ tsp. Hy-Vee crushed red pepper

3 c. fresh or frozen cranberries

1 tart baking apple, peeled and finely chopped, such as Granny Smith

1 sweet apple, peeled and finely chopped, e.g. Jazz

6 tbsp. packaged Hy-Vee brown sugar (or sugar substitute)

3 tbsp. Hy-Vee Apple Cider Vinegar

Everything you do:

1. Heat oil in a large saucepan over medium heat. Add onion, ginger, garlic, salt and red pepper. Cook and stir for two minutes, or until the onion has softened.
2. Stir in cranberries, apples, brown sugar (or substitute) and vinegar. Bring to a boil; reduce the heat. Simmer uncovered for 20 minutes or until cranberries pop and chutney thickens. Cool to room temperature. Cover and refrigerate for up to three days.

Nutrition facts per serving: 50 calories, 1 g total fat, 0 g saturated fat, 0 mg cholesterol, 40 mg sodium, 11 g total carbohydrates, 1 g dietary fiber, 8 g total sugars, 0 g protein

Daily values: Vitamin C: 6%, Iron: 0%, Calcium: 0%,

More information about OLIPIP healthy prebiotic soft drink: OLIPOP | Healthy prebiotic soft drink

Learn more about Ruthie Chipps and dietitian services at Hy-Vee La Crosse and Winona: Hy-Vee Dietitians Bios

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