Apricot Apple Chutney
Excellent complement when serving pork, lamb, chicken and when served on toasted French bread.
Peel, core and cut apples in half and remove the stems with a paring knife and the core with a teaspoon. Using the Kitchen Machine and blade #3, place the skin side up away from the blade, chop and peel apples. Rinse apricots with cold water and dry, using chef knife slice thin.
Bring water to a simmer in 2-quart Saucepan (2 L utensil) stir in sugar and add remaining ingredients. Cover open vent and simmer 40 minutes. With a spoon, remove cinnamon stick, cloves and bay leaf.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 108; Fat Grams 0; Carbohydrate Grams 27; Protein Grams 0; Cholesterol mg 0; Sodium mg 115.
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 0; Fat Grams 0; Sodium Points 5; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 0.
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