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Cranberry, Cherry, and Walnut Chutney

Yield 16 servings (serving size: 1/4 cup)
Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

Ingredients

  • 1 cup sugar
  • 1 cup water
  • 1/2 cup port or other sweet red wine
  • 1/4 teaspoon ground allspice
  • 1/2 cup dried tart cherries
  • 1 (12-ounce) package fresh cranberries
  • 2/3 cup chopped walnuts, toasted
  • 1/2 teaspoon grated orange rind
  • 1/4 teaspoon almond extract
  • Orange rind strips (optional)

Nutrition Information

  • calories 108
  • caloriesfromfat 25 %
  • fat 3 g
  • satfat 0.2 g
  • monofat 0.7 g
  • polyfat 2 g
  • protein 1.5 g
  • carbohydrate 19.7 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.3 mg
  • sodium 2 mg
  • calcium 11 mg

How to Make It

  1. Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.