Tangy Cranberry Chutney

Yield: 12 servings

1 1/2 pounds cranberries
3/4 cup vinegar
10 Splenda packets
2 lemons
1/4 red pepper flakes

Strip zest from the lemons, and add to saucepan with remaining ingredients.

Finely slice one lemon and add, along with the juice from the other. Stir to blend. Bring to boil, then reduce heat to low, and simmer uncovered as the berries pop, until it gets as thick as you prefer.

Adjust all ingredients to your taste. Can be made several days ahead and stored in the refrigerator. Serve very warm to enhance flavors.

Per Serving: 55 Cal (2% from Fat, 34% from Protein, 64% from Carb); 5 g Protein; 0 g Tot Fat; 10 g Carb; 3 g Fiber; 16 mg Calcium; 0 mg Iron; 1 mg Sodium; 0 mg Cholesterol