Cranberry, Cherry, and Walnut Chutney

Cranberry, Cherry, and Walnut Chutney Recipe
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.

Yield:

16 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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)

Preparation

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.

Note:

David Bonom,

November 2005
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