Cranberry, Cherry, and Walnut Chutney

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

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Nutritional Information

Amount per serving
  • Calories: 108
  • Calories from fat: 25%
  • Fat: 3g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.7g
  • Polyunsaturated fat: 2g
  • Protein: 1.5g
  • Carbohydrate: 19.7g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 2mg
  • Calcium: 11mg

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

  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.
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