Cranberry & Rhubarb Chutney
Recipe: #28861
January 02, 2018
Categories: Sauce, Savory Sauces, Cranberry, Rhubarb, Australian, Christmas, Easter, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, Low Sodium, No Eggs, Non-Dairy, Vegetarian, more
"I found this recipe in the "Weekly Times Paper" a recipe by Jeremy Vincent. This is a chutney that can be made during the Rhubarb season to serve with roasted Chicken, Turkey or even Pork. Makes 1 cup"
Original is 1 serving
Ingredients
Nutritional
- Serving Size: 1 (391.6 g)
- Calories 350.3
- Total Fat - 0.4 g
- Saturated Fat - 0.1 g
- Cholesterol - 0 mg
- Sodium - 593.7 mg
- Total Carbohydrate - 86.5 g
- Dietary Fiber - 5.4 g
- Sugars - 74.3 g
- Protein - 2.5 g
- Calcium - 138.1 mg
- Iron - 0.7 mg
- Vitamin C - 21.7 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Combine all of the ingredients in a small saucepan & bring to the boil over medium-high heat; cover and simmer over medium to medium-low heat until the onions are mostly translucent and the juices are beginning to thicken (this will take about 5 minutes).
Step 2
Uncover chutney and simmer, stirring frequently with a heatproof spatula, until very thick, another 6 to 8 minutes. Let chutney cool completely in the saucepan before storing in an airtight container .... then store in the refrigerator for up to two weeks.
Tips
No special items needed.
0 Reviews
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