Cranberry Apple Chutney
Recipe: #25639
February 12, 2017
Categories: Apple, Cranberry, Fat Free, Gluten-Free, High Fiber Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegan, Vegetarian, Spices, more
"Not just for Christmas, this chutney is wonderful on chicken/turkey sandwiches anytime of the year! You can also pair it with a warmed round of brie or camembert cheese and serve with crackers. Yields 5 jars"
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (594.2 g)
- Calories 449
- Total Fat - 1.1 g
- Saturated Fat - 0.3 g
- Cholesterol - 0 mg
- Sodium - 127.7 mg
- Total Carbohydrate - 115.9 g
- Dietary Fiber - 15.7 g
- Sugars - 86.9 g
- Protein - 2.5 g
- Calcium - 143.5 mg
- Iron - 1.8 mg
- Vitamin C - 52.1 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a large stainless steel pot or enameled cast-iron casserole, combine the onions, garlic, sugar, water, vinegar, lime zest and juice, ginger, cinnamon sticks, ground cinnamon, coriander, pepper, nutmeg, cloves and salt.
Step 2
Bring to a boil, stirring to dissolve the sugar. Reduce heat and simmer for 15 minutes.
Step 3
Add the apples and simmer for 10 minutes, or until almost tender.
Step 4
Add the cranberries and simmer until the berries begin to pop, 5-7 minutes longer.
Step 5
Ladle the chutney into 5 sterilized pint jars, adding 1 cinnamon stick to each jar.
Step 6
Cover loosely with self-sealing lids.
Step 7
Let stand until the chutney is cooled and the lids are slightly indented in the center.
Step 8
Tighten the screw bands and store the chutney in the refrigerator.
Step 9
Let age at least 1 week before serving.
Tips
No special items needed.
0 Reviews
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