Cranberry & Rhubarb Chutney

1
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"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 recipe yields 1 serving
OK

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 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 & Variations


No special items needed.

Related