Cranberry Chutney
Recipe: #10710
October 10, 2013
Categories: Sauce, Sweet Sauces, Side Dishes, Cranberry, One-Pot Meal, Christmas, Thanksgiving, Gluten-Free, Heart Healthy, Kosher, Low Cholesterol, Low Fat, No Eggs, Vegan, Vegetarian, more
"Another alternative to cranberry sauce, this chutney may win over those who think regular cranberry sauce is too sweet and fruity to be used with poultry or meat"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (82.9 g)
- Calories 109.2
- Total Fat - 1.5 g
- Saturated Fat - 0.9 g
- Cholesterol - 3.8 mg
- Sodium - 75.1 mg
- Total Carbohydrate - 24.8 g
- Dietary Fiber - 2.2 g
- Sugars - 20.8 g
- Protein - 0.3 g
- Calcium - 7.3 mg
- Iron - 0.2 mg
- Vitamin C - 6 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
In a medium saucepan over medium heat, melt butter. Add in shallots; cook, stirring until soft and golden (about 5 minutes). Add cranberries, sugar, water or orange juice, vinegar, cook stirring occasionally, until cranberries have burst and mixture has thickened (about 10-15 minutes).
Step 2
Season with pepper and salt.
Step 3
Cool, then cover and refrigerate for up to 1 week.
Step 4
Serve at room temperature.
Tips
No special items needed.
0 Reviews
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