Try this Cranberry & cherry chutney recipe, or contribute your own.
Suggest a better descriptionSource: From SundayRoasts by Betty Rosbottom (Chronicle Bo
In a medium, heavy saucepan combine 1 cup water and the granulated sugar and set over medium-high heat. Stir until the sugar has dissolved, and then bring the mixture to a boil without stirring.
Add the cranberries, cherries, vinegar, brown sugar, ginger, and cinnamon stick halves, and stir to mix. Bring the mixture to a simmer, then lower the heat slightly and cook until the mixture just starts to thicken, for 6 to 7 minutes. Remove the pan from the heat and stir in the orange zest. Using tongs, or a slotted spoon, carefully remove and discard the cinnamon stick halves. Cool the mixture to room temperature, then cover and refrigerate for 2 hours so that the chutney will thicken. (The chutney can be prepared 3 days ahead; serve chilled or bring to room temperature for 30 minutes before serving.)
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Serving Size: 1 Serving (62g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 69 | ||
Calories from Fat: 39 (57%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.3g | 6 % | |
Saturated Fat 2.5g | 12 % | |
Monounsaturated Fat 1.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 11.2mg | 3 % | |
Sodium 18.5mg | 1 % | |
Potassium 82.6mg | 2 % | |
Total Carbohydrate 7.8g | 2 % | |
Dietary Fiber 1.9g | 7 % | |
Sugars, other 6g | ||
Protein 0.7g | 1 % | |
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: 69
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