Cranberry and Candied Orange Chutney - PCOS-Friendly Recipe
Nutrition per Serving
Ingredients
- 1 large navel orange with skin
- 7 cups water, divided
- 1/2 cup sugar
- 2 cinnamon sticks, divided
- 1/4 cup (packed) golden brown sugar
- 1 tablespoon dark rum
- 2 teaspoons apple cider vinegar
- 1/8 teaspoon ground allspice
- 1/2 cup fresh or frozen cranberries
Instructions
- Cut orange into 1/4-inch-thick rounds; cut rounds into 1/4-inch cubes. Place in heavy medium saucepan; add 3 cups water. Bring to boil. Reduce heat and simmer 10 minutes. Drain, rinse, and drain well. Boil again with 3 cups water; rinse and drain.
- Return orange cubes to same pan. Add 3/4 cup water, 1/2 cup sugar, and 1 cinnamon stick. Bring to boil, stirring until sugar dissolves. Boil gently until all liquid evaporates, about 30 minutes.
- Bring brown sugar, rum, vinegar, allspice, 1/4 cup water, and 1 cinnamon stick to boil in saucepan. Mix in cranberries. Cook until thick syrup forms, stirring occasionally, about 10 minutes. Mix in orange; cook 1 minute. Transfer chutney to small bowl; cool. (Can be made 2 days ahead. Cover; chill.)
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Cinnamon, Cranberries, Apple Cider Vinegar.
Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060). Researche...
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