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Cranberry & Port Wine Chutney Recipe

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Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.—Kristen Weyant, York, Pennsylvania
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES:20 servings
TOTAL TIME: Prep: 15 min. Cook: 30 min.
MAKES: 20 servings

Ingredients

  • 2 packages (12 ounces each) fresh or frozen cranberries
  • 1-1/2 cups packed brown sugar
  • 1 large onion, chopped
  • 1 cup port wine or cranberry juice
  • 1 medium tart apple, peeled and finely chopped
  • 3/4 cup golden raisins
  • 1/4 cup balsamic vinegar

Nutritional Facts

1/4 cup equals 121 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 28 g carbohydrate, 2 g fiber, trace protein.

Directions

  1. In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally.
  2. Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers. Yield: 5 cups.
To Make Ahead: Chutney can be made a week in advance and stored in the refrigerator.
Originally published as Cranberry & Port Wine Chutney in Taste of Home Christmas Annual Annual 2010, p43

Nutritional Facts

1/4 cup equals 121 calories, trace fat (trace saturated fat), 0 cholesterol, 10 mg sodium, 28 g carbohydrate, 2 g fiber, trace protein.

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