Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 9

Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

David Bonom
Recipe by Cooking Light November 2005

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Recipe Summary

Yield:
16 servings (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.

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Nutrition Facts

108 calories; calories from fat 25%; fat 3g; saturated fat 0.2g; mono fat 0.7g; poly fat 2g; protein 1.5g; carbohydrates 19.7g; fiber 1.8g; cholesterol 0mg; iron 0.3mg; sodium 2mg; calcium 11mg.
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