Cranberry Chutney

This was good!

Cranberry Chutney
12 oz fresh or frozen cranberries
3/4 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
¼ c. craisins
1/2 cup diced celery
1 c. Splenda

In a large saucepan, combine cranberries, water, brown sugar, cinnamon, ginger, cloves, and allspice. Cook over medium heat until berries pop, about 15 minutes. Add the apple, craisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Add Splenda and transfer to a small bowl; refrigerate until chilled. Serve as is or over cream cheese with crackers.
Yield: 3 cups. Per serving= 109 Calories; trace Fat (1.9% calories from fat); trace Protein; 25g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 14mg Sodium.

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