Jalapeño-Cranberry Chutney

recipe
Serve this spicy chutney as an appetizer with cream cheese and crackers or as an accompaniment to chicken, turkey, pork, or fish.

Yield:

48 servings (serving size: 1 tablespoon)

Recipe from

Oxmoor House

Recipe Time

Prep: 16 Minutes
Cook: 12 Minutes

Nutritional Information

Calories 13
Caloriesfromfat 0.0 %
Fat 0.0 g
Satfat 0.0 g
Protein 0.1 g
Carbohydrate 3.4 g
Fiber 0.4 g
Cholesterol 0.0 mg
Iron 0.1 mg
Sodium 13 mg
Calcium 2 mg

Ingredients

1 (12-ounce) package fresh cranberries
1 medium tangerine, cut into 8 wedges and seeded
1/2 cup red wine vinegar
1/4 cup chopped shallots (2 large)
1/2 cup sugar
1/4 cup minced seeded jalapeño pepper (3 peppers)
1/4 teaspoon salt
1/4 teaspoon black pepper

Preparation

1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

2. Bring vinegar and shallots to a boil in a saucepan. Reduce heat, and simmer, uncovered, 5 minutes or until mixture is reduced to 1/3 cup. Stir in cranberry mixture, sugar, and remaining ingredients. Cook over medium-low heat 5 minutes, stirring frequently. Serve chutney warm or chilled.

Note:

Katherine Cobbs,

Oxmoor House Healthy Eating Collection

October 2006
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