Try this Cranberry Jalapeno Chutney recipe, or contribute your own.
Suggest a better descriptionCombine grated orange rind, orange juice, cranberries, onion, pineapple, garlic, ginger root & vinegar in a stainless steel or renamel pot. Bring to a boil, stirring occasionally. Boil gently, covered, until cranberries soften, about 15 minutes. Stir sugar, raisins, mustard, cayenne, cinnamon, cloves, & water into cranberry mixture. Boil gently about 20 minutes; stir occasionally to prevent sticking. Mixture should be slightly runny & will thicken when cooled. Ladle into hot jars, leaving 1/2 inch head space. Remove air bubbles. Process in boiling water bath for 10 minutes. Makes about 6 half-pint jars. See notes. Recipe by: Bernardin canning supplies; from website Posted to EAT-L Digest by shade
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Serving Size: 1 Serving (1435g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1661 | ||
Calories from Fat: 33 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.6g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 73.4mg | 3 % | |
Potassium 1882.2mg | 50 % | |
Total Carbohydrate 402.7g | 118 % | |
Dietary Fiber 25.6g | 102 % | |
Sugars, other 377.1g | ||
Protein 9.9g | 14 % | |
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: 1661
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