Try this Cranberry-Fig Chutney recipe, or contribute your own.
Suggest a better descriptionCombine cranberries, orange, onion, currants, figs, walnuts, mustard seed, shredded ginger, vinegar and whiskey in 4-quart saucepan. Combine brown sugar, cinnamon, nutmeg, cloves, salt, and cayenne pepper in small bowl and mix thoroughly. Add dry ingredients to saucepan and stir to combine. Heat to boiling. Simmer 25-30 minutes, stirring frequently. Cool and refrigerate up to 2 weeks. Can be frozen up to 1 year. NOTE: Use a total of 2 large navel oranges, chopped, if not using whiskey. Posted to MC-Recipe Digest V1 #536 by argreene@mindspring.com (Allison Greene) on Mar 22, 1997
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Serving Size: 1 Serving (288g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1007 | ||
Calories from Fat: 89 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.8g | 13 % | |
Saturated Fat 1.1g | 6 % | |
Monounsaturated Fat 6.1g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 57.5mg | 2 % | |
Potassium 1149.7mg | 30 % | |
Total Carbohydrate 233.3g | 69 % | |
Dietary Fiber 13.5g | 54 % | |
Sugars, other 219.8g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1007
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