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Cherry Cranberry Chutney Recipe

Photo by: Taste of Home

I found this recipe in a cookbook compiled by a friend’s quilting group. Try it with chicken—but don’t stop there. It’s good with turkey, ham, pork and venison, too.

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8 Servings
Prep/Total Time: 30 min.

Ingredients

1 cup dried cherries
1/2 cup fresh or frozen cranberries
1/2 cup raisins
1/4 cup sugar
1/4 cup cider vinegar
1/4 cup unsweetened apple juice
1/4 cup chopped celery
1-1/2 teaspoons grated lemon peel
1/4 to 3/4 teaspoon crushed red pepper flakes
1/2 cup chopped walnuts, toasted

Directions

In a small saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat to medium; cover and cook for 15-20 minutes or until celery is tender, stirring occasionally.
Remove from the heat; stir in walnuts. Serve warm or at room temperature. Refrigerate leftovers. Yield: 2 cups.

Nutrition Facts: 1/4 cup equals 159 calories, 5 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.

Cherry Cranberry Chutney published in Country October/November 2007, p49

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