Combine all ingredients except jalapenos and pecans in a stainless steel pot. Bring the mixture to a boil, stirring constantly. Reduce the heat and simmer uncovered for 20 minutes, stirring frequently. The cranberries will pop and the apples become tender and the mix will thicken. Remove from the heat and process in a food processor. Use the pulse button so that you get a chunky texture, dont overprocess. Add the jalapenos and pecans. If you are serving it now, allow it to cool, then chill it in a covered bowl. If canning, return the mixture to the heat and fill the jars for processing. (Process 15 minutes in a boiling water bath.) Makes around 2 pints. Per serving: 808 Calories; 22g Fat (24% calories from fat); 8g Protein; 144g Carbohydrate; 0mg Cholesterol; 572mg Sodium NOTES : The pH of the chutney is approximately 3.4, making it suitable for canning. If canned, the jalapenos will lose their heat; add ground dried chile to maintain pungency. Recipe by: Lisa, Tallahassee Posted to MC-Recipe Digest V1 #946 by shade
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|Serving Size: 1 Serving (631g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 362 (38%)|
|Amt Per Serving||% DV|
|Total Fat 40.2g||54 %|
|Saturated Fat 3.6g||18 %|
|Monounsaturated Fat 22.4g|
|Polyunsanturated Fat 12g|
|Cholesterol 0mg||0 %|
|Sodium 32.1mg||1 %|
|Potassium 1029.8mg||27 %|
|Total Carbohydrate 142.5g||42 %|
|Dietary Fiber 24.4g||98 %|
|Sugars, other 118.1g|
|Protein 8.8g||13 %|
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Calories per serving: 964
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