Cranberry-Cardamom Chutney

recipe
Notes: If making up to 3 days ahead, cover and chill.

Yield:

Makes about 1 2/3 cups; 8 servings

Recipe from

Sunset

Nutritional 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

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

Preparation

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.

November 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note