1. Place the cranberries in a preserving pan or large saucepan with the onions, tomatoes, apples, garlic and vinegar. Bring to the boil and simmer for about 20 minutes or until the fruit is well broken down. 2. Add the ginger, salt and sugar and stir continuously until dissolved. Simmer uncovered for about 1 1/2 hours, stirring from time to time to prevent sticking, until thick and syrupy 3. Pour into warmed jars and cover at once with waxed discs and a vinegar-proof cover. Cool and label. Store in a cool dry place for 2-4 weeks before use. NOTES : Cranberry chutney adds a delicious festive note to all kinds of foods like nut roast and roasted vegetables.
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|Serving Size: 1 Serving (2857g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 5 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0.6g||1 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 8.9mg||0 %|
|Potassium 261mg||7 %|
|Total Carbohydrate 695.3g||204 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 691.5g|
|Protein 2.6g||4 %|
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Calories per serving: 2697
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