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

Katherine Cobbs
Recipe by Oxmoor House October 2006

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Recipe Summary

prep:
16 mins
cook:
12 mins
total:
28 mins
Yield:
48 servings (serving size: 1 tablespoon)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place cranberries and tangerine wedges in a food processor; process until coarsely chopped.

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

13 calories; calories from fat 0%; fat 0g; saturated fat 0g; protein 0.1g; carbohydrates 3.4g; fiber 0.4g; cholesterol 0mg; iron 0.1mg; sodium 13mg; calcium 2mg.
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