Apples cooked in orange juice and flavored with fresh ginger and spices—the combination smells as delicious as it tastes! Serve the chutney with roast pork, chicken, or turkey.

　　

Ingredients

Serves 7; 1/4 cup per serving

　　Cooking spray

　　1/4 cup chopped red onion

　　1 medium garlic clove, minced

　　2 medium Granny Smith apples, peeled and chopped

　　1/4 cup fresh orange juice

　　1 tablespoon plus 1 teaspoon light brown sugar

　　2 teaspoons minced peeled gingerroot

　　1/4 teaspoon ground allspice

　　1/8 teaspoon ground cloves

　　1/8 teaspoon pepper

　　

Step 1

Lightly spray a small saucepan with cooking spray. Cook the onion and garlic over medium heat for about 3 minutes, or until the onion just softens, stirring frequently.

　　

Step 2

Stir in the remaining ingredients. Bring to a simmer. Reduce the heat and simmer for 20 minutes, or until the apples are tender and the liquids have reduced to 1 to 2 tablespoons, stirring occasionally. Serve warm or transfer to an airtight container and refrigerate for about 1 hour to serve chilled. Refrigerate any leftovers for up to three days.

　　

Nutrition information

Step 3

(Per serving)

　　

Step 4

Calories: 20

　　

Step 5

Total fat: 0.0g

　　

Step 6

Saturated: 0.0g

　　

Step 7

Trans: 0.0g

　　

Step 8

Polyunsaturated: 0.0g

　　

Step 9

Monounsaturated: 0.0g

　　

Step 10

Cholesterol: 0mg

　　

Step 11

Sodium: 1mg

　　

Step 12

Carbohydrates: 5g

　　

Step 13

Fiber: 0g

　　

Step 14

Sugars: 4g

　　

Step 15

Protein: 0g

　　

Step 16

Calcium: 4mg

　　

Step 17

Potassium: 38mg

　　

Dietary Exchanges

Step 18

Free

　　American Heart Association Low-Salt Cookbook, 4th Edition