Cranberry-Orange Ginger Chutney

Cranberry-Orange Ginger Chutney Recipe
Randy Mayor
Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

Yield:

6 servings (serving size: 1/4 cup)

Recipe from

Nutritional Information

Calories 102
Caloriesfromfat 7 %
Fat 0.8 g
Satfat 0.1 g
Monofat 0.6 g
Polyfat 0.1 g
Protein 0.6 g
Carbohydrate 24.1 g
Fiber 1.6 g
Cholesterol 0.0 mg
Iron 0.3 mg
Sodium 81 mg
Calcium 10 mg

Ingredients

1 teaspoon olive oil
1/2 cup minced shallots
1 tablespoon finely chopped peeled fresh ginger
1/4 cup fresh orange juice
2 cups fresh or frozen cranberries, thawed
1/2 cup sugar
2 tablespoons cider vinegar
1/4 teaspoon kosher salt
1/4 teaspoon ground allspice

Preparation

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

Note:

Lia Huber,

November 2006
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