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Quick Cranberry Chutney Recipe

Quick Cranberry Chutney Recipe

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.
TOTAL TIME: Prep: 5 min. Cook: 20 min. + chilling YIELD:28 servings

Ingredients

  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and cubed
  • 1 medium pear, peeled and cubed
  • 1 cup raisins
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped walnuts
  • Cooked pork chops or roast turkey or chicken

Directions

  • 1. In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and peel. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat. Yield: about 7 cups.

Nutritional Facts

1 serving (1/4 cup) equals 115 calories, 1 g fat (trace saturated fat), 0 cholesterol, 43 mg sodium, 27 g carbohydrate, 1 g fiber, 1 g protein.

Wine Pairings

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.