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Cranberry-Cardamom Chutney

Yield Makes about 1 2/3 cups; 8 servings
Notes: If making up to 3 days ahead, cover and chill.

Ingredients

  • 1 cup chopped red onion
  • 1 tablespoon butter or margarine
  • 2 cups fresh or frozen cranberries
  • 3/4 cup sugar
  • 1 tablespoon white distilled vinegar
  • 1/4 teaspoon ground cardamom

Nutrition Information

  • calories 107
  • caloriesfromfat 13 %
  • protein 0.4 g
  • fat 1.5 g
  • satfat 0.9 g
  • carbohydrate 24 g
  • fiber 1.3 g
  • sodium 17 mg
  • cholesterol 3.9 mg

How to Make It

  1. In a 2- to 3-quart pan over medium heat, frequently stir onion in butter until limp, 8 to 10 minutes.

  2. Sort cranberries, discarding any soft or decayed fruit; rinse and drain berries. Add cranberries, sugar, vinegar, and cardamom to pan. Cover, reduce heat to low, and stir occasionally until sugar is dissolved and cranberries are translucent, about 20 minutes. Serve warm or cool.