Cranberry-Orange Ginger Chutney

2 Reviews
ADD YOUR REVIEW
Randy Mayor
Yield
6 servings (serving size: 1/4 cup)
By Lia Huber
November 2006
RECIPE BY Cooking Light

Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

Ingredients

  • 1 teaspoon olive oil
  • 1/2 cup minced shallots
  • 1 tablespoon finely chopped peeled fresh ginger
  • 1/4 cup fresh orange juice
  • 2 cups fresh or frozen cranberries, thawed
  • 1/2 cup sugar
  • 2 tablespoons cider vinegar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground allspice

Nutritional Information

  • Calories 102
  • Caloriesfromfat 7%
  • Fat 0.8g
  • Satfat 0.1g
  • Monofat 0.6g
  • Polyfat 0.1g
  • Protein 0.6g
  • Carbohydrate 24.1g
  • Fiber 1.6g
  • Cholesterol 0.0mg
  • Iron 0.3mg
  • Sodium 81mg
  • Calcium 10mg

How to Make It

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

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Ratings & Reviews

thendricks's Review

thendricks
November 29, 2009
This smelled and tasted just like BBQ sauce. The cranberry flavor did not come through hardly at all. I made this for Thanksgiving, and we ended up opening a can of the regular stuff. I would never make this again. Most of the batch ended up being thrown out. I made it exactly as directed.

aubiechic's Review

aubiechic
November 23, 2009
very good but do prefer Cooking Light's "Basic Cranberry Sauce"; this is very tart and tangy so the other recipe is a little more flexible with certain dishes
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