~*~Low Carb Cranberry Chutney~*~
4 1/2 cups approximately 1-pound, fresh cranberries
1 1/2 cups water
2 strips orange peel
2 strips lime peel
1 cinnamon stick
6 whole cloves
1 1/2 cups Splenda
Bring cranberries, water, orange lime peel, cinnamon and cloves to a boil. Boil until
the skin of the berries pop open (about 5 minutes.) Remove from heat. Add the
Splenda, and mix to thoroughly combined. Cool in refrigerator before serving.
Carbohydrates per Serving: 1.3
