Cranberry-Orange Ginger Chutney

Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

Yield: 6 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 102
  • Calories from fat: 7%
  • Fat: 0.8g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 24.1g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.3mg
  • Sodium: 81mg
  • Calcium: 10mg

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

  1. 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.
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