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Healthy Holiday Swaps: Healthy Cranberry Sauce

The big Thanksgiving feast is already this week! Hopefully you’ve added my Stuffing and Mashed Potato Swaps to your menu for a mouthwatering Thanks-slimming, and I’ve got one more healthy holiday swap for ya— a healthy cranberry sauce in the form of Pomegranate Cranberry Chutney.

The real killer of traditional cranberry sauce is the sugar content, in the upwards range of 100+ grams of sugar, and you haven’t even had your pie yet! This version of cranberry sauce is a crowd pleaser at PFC Fitness Camp and will be a favorite around your Thanksgiving Table.

 

Healthy Holiday Swap: Pomegranate Cranberry Chutney

Ingredients
2 C. Whole Cranberries
1/2 C. Fresh Blueberries
1 Tbsp. Lemon Juice
1 Tbsp. Fresh Ginger Root
1 Packet Stevia
2 Tbsp. Agave Nectar
2 Tbsp. Pecans, Chopped
2 Tbsp. Fresh Mint, Chopped
1/4 C. Pomegranate Seeds

 

Cooking Directions
Set aside 1/4 Cup of cranberries

Boil cranberries, blueberries, lemon juice, ginger, stevia and agave in water until the cranberries start to pop. About 10-15 minutes

Remove from heat and strain

Fold in the remaining cranberries and slowly mash them by hand. Pulse in blender or food processor until chunky

Add in pecans, mint and pomegranate

Serve chilled

 

Serving Size: 1/4C. – Serves 6
Calories: 66
Fat: 1.7g
Carbs: 7g
Protein: .5g

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