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

Cooking Light

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.