Cranberry Chutney

16-20
Servings
20m
Prep Time
1m
Cook Time
21m
Ready In


" This is better than any canned cranberry jelly.It is worth the effort. Try it with your next turkey, roast chicken or ham dinner. It makes 4 cups so any left overs I put in sterilized jars and freeze. It will be fine from Thanksgiving til Christmas. I am not sure where I got the original recipe but I am glad that I found it."

Original recipe yields 16-20 servings
OK

Nutritional

  • Serving Size: 1 (95.2 g)
  • Calories 118.9
  • Total Fat - 0.4 g
  • Saturated Fat - 0.1 g
  • Cholesterol - 0 mg
  • Sodium - 313 mg
  • Total Carbohydrate - 29.5 g
  • Dietary Fiber - 2.5 g
  • Sugars - 16.3 g
  • Protein - 0.7 g
  • Calcium - 39.1 mg
  • Iron - 0.8 mg
  • Vitamin C - 8.5 mg
  • Thiamin - 0 mg

Step 1

In a saucepan combine vinegar, water, white and brown sugar, lemon juice and salt

Step 2

Bring to a boil, stirring until the sugar has melted

Step 3

Add remaining ingredients, simmer gently, stirring often for 45 minutes

Step 4

Place in clean sterilized jars, store in fridge for up to 10 days or place in freezer

Tips & Variations


No special items needed.

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