This spicy, sweet, and tangy Cranberry Chutney will wow your guests and make a wonderful addition to your cheese tray! Plus its low carb and easy to make! Place all ingredients into your Instant Pot or Pressure cooker and stir well. Cook for 4 mins High Pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.
You’ll be happy to know that the process to make low carb cranberry sauce is actually the same as any other cranberry sauce from scratch. All you have to do is simmer together cranberries, water, sweetener, and orange zest. Then, stir in vanilla extract at the end. The difference is in the sweetener.
Fill medium sauce pan with 8 cups of water. Add cranberries and bring to a boil over high heat. Once the water boils, reduce to a simmer (medium). Slowly simmer cranberries until berries begin to pop. Turn heat to low and cook 5 more minutes. Remove from heat, cover pan with a lid and let cranberries steep for 10 minutes.
Add cranberries and bring to a boil over high heat. Once the water boils, reduce to a simmer (medium). Slowly simmer cranberries until berries begin to pop. Turn heat to low and cook 5 more minutes. Remove from heat, cover pan with a lid and let cranberries steep for 10 minutes. Drain the berries in a wire mesh strainer.