Try this Cranberry Chutney recipe, or contribute your own.
Suggest a better descriptionIf using a processor, process orange chunks for 20 to 30 seconds; add quartered onion and process just until coarsely chopped. Combine with remaining ingredients in a heavy saucepan. Bring to a boil; lower heat and simmer, stirring occasionally, for 25 to 30 minutes. Flavor will improve after aging for a day or two. S.F. Chron 11/89. Posted by Stephen Ceideburg Feb 1 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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Serving Size: 1 Batch (796g) | ||
Recipe Makes: 1 Batch | ||
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Calories: 2585 | ||
Calories from Fat: 17 (1%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 1.3g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 189.9mg | 7 % | |
Potassium 1081.8mg | 28 % | |
Total Carbohydrate 659.9g | 194 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 657.1g | ||
Protein 3.6g | 5 % | |
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: 2585
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