11.19.2020

Shanthi Appelö is a registered dietitian and health and wellness spokesperson for Blue Cross Blue Shield of Michigan based in Detroit. Passionate about the science of nutrition and behavior, Shanthi has experience working in clinical nutrition, public health and teaching in the university setting. She earned her Master of Science in Public Health Nutrition from the University of Tennessee and has a research background in maternal and child health nutrition and public health, as well as a Certificate of Training in Obesity Interventions from the Commission on Dietetic Registration. In her free time, she enjoys experimenting in the kitchen, exploring the outdoors, working on art and spending time with family.

Cran-Apple Walnut Chutney

Skip the canned cranberry sauce this year and opt instead for this flavorful and healthy spin on a holiday staple.

This recipe is loaded with fiber from leaving the skin on the cranberries, adding apples and walnuts. Walnuts, along with flaxseed, are the only plant-based sources of Omega-3s (an added bonus). This recipe boasts 10 grams less sugar per serving than traditional cranberry sauce.

Serving Amount

Ingredients

8 oz bag cranberries
1 apple of your choice, peeled and chopped
cup walnuts, chopped and toasted
cup water
Ground allspice, a pinch
tsp ground cinnamon
2 tsp brandy (optional)

Instructions

Step 1
Simmer water, honey, cranberries, allspice, cinnamon over medium heat for 5-10 minutes (until cranberries start to pop) and stir frequently.
Step 2
Add walnuts and apples, let simmer for 5 minutes and stir.
Step 3
Stir in brandy and let simmer for another minute.
Step 4
Remove from heat, let cool and serve or store.