Cranberry Chutney

Yield: 4 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 98
  • Calories from fat: 2%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 25.6g
  • Fiber: 1.3g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 7mg
  • Calcium: 15mg

Ingredients

  • 1 cup chopped Granny Smith apple
  • 1 cup raisins
  • 1 cup chopped onion
  • 1 cup sugar
  • 1 cup white vinegar
  • 3/4 cup chopped celery
  • 3/4 cup water
  • 2 teaspoons ground cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/4 teaspoon ground cloves
  • 1 (12-ounce) bag fresh or frozen cranberries

Preparation

  1. Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 30 minutes or until slightly thick, stirring occasionally. Serve with turkey, chicken, roast pork, or ham.
  2. Note: Refrigerate remaining chutney.
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