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Cranberry Chutney

Photo: Randy Mayor; Styling: Jan Gautro
Yield 3 1/2 cups (serving size: 1/4 cup)
Slivered almonds add crunch to Mary's favorite chutney, which she serves with shrimp or chicken.

Ingredients

  • 4 cups fresh cranberries
  • 2 cups packed brown sugar
  • 1 cup raisins
  • 1 cup water
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
  • 1 teaspoon grated onion
  • 1/8 teaspoon ground cloves

Nutrition Information

  • calories 199
  • caloriesfromfat 11 %
  • fat 2.5 g
  • satfat 0.2 g
  • monofat 1.6 g
  • polyfat 0.6 g
  • protein 1.4 g
  • carbohydrate 44.2 g
  • fiber 2.2 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 184 mg
  • calcium 47 mg

How to Make It

  1. Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.