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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.

Cooking Light NOVEMBER 2005

  • Yield: 16 servings (serving size: 1/4 cup)

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.

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
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Cranberry, Cherry, and Walnut Chutney recipe

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