Jalapeño-Cranberry Chutney

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

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Recipe Time

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Nutritional Information

Amount per serving
  • Calories: 13
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Protein: 0.1g
  • Carbohydrate: 3.4g
  • Fiber: 0.4g
  • Cholesterol: 0.0mg
  • Iron: 0.1mg
  • Sodium: 13mg
  • Calcium: 2mg

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. 1. Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.
  2. 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.
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