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Fall Fruit Chutney

Yield 2 cups (serving size: 1/4 cup)

Ingredients

  • 2 tablespoons chopped walnuts
  • 2 cups fresh or frozen cranberries
  • 1/4 cup firmly packed brown sugar
  • 1/2 cup water
  • 2 tablespoons apple cider vinegar
  • 1 Bosc pear, chopped
  • 1/2 Granny Smith apple, chopped
  • 1/2 cup chopped celery
  • 3 tablespoons golden raisins
  • 1 1/2 teaspoons grated fresh ginger
  • 1 teaspoon ground cinnamon
  • 1 1/2 teaspoons grated orange rind

Nutrition Information

  • calories 71
  • fat 1.4 g
  • cholesterol 0.0 mg
  • sodium 9 mg

How to Make It

  1. Bake walnuts in a shallow pan at 350° for 5 minutes or until toasted.

  2. Bring cranberries, brown sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat; boil, stirring often, 3 minutes or until cranberries pop. Stir in walnuts, vinegar, and next 6 ingredients; reduce heat, and simmer 20 minutes or until apple and pear are soft. Remove from heat; stir in orange rind. Cover and chill.