Dried Cherry-and-Apple Chutney

Serve this cherry-and-apple chutney at room temperature over pork or beef.  You can make it ahead and store in the refrigerator for up to two weeks.

Yield: 5 cups (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 100
  • Calories from fat: 4%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.9g
  • Carbohydrate: 26.2g
  • Fiber: 1.8g
  • Cholesterol: 1mg
  • Iron: 1mg
  • Sodium: 62mg
  • Calcium: 19mg


  • 4 cups diced Rome or Granny Smith apple
  • 2 1/2 cups dried tart cherries (about 3/4 pound)
  • 1 cup diced onion
  • 1 1/2 cups orange juice
  • 1 cup red wine vinegar
  • 1/2 cup maple syrup
  • 1 tablespoon dried mint
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper


  1. Combine all of the ingredients in a large saucepan. Bring to a boil. Reduce heat, and cook, uncovered, 1 hour and 15 minutes, stirring occasionally. Remove from heat; cool. Refrigerate in airtight containers up to 2 weeks.
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