Cranberry Chutney
Recipe: #7169
November 05, 2011
Categories: Condiments, Dinner, Lunch, Fruit, Cranberry, Christmas, Entertaining, New Years, Regional Holiday, Thanksgiving, Boil, Stove Top more
" 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
Ingredients
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 by Step Method
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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