Winter Fruit Chutney Recipe
Winter Fruit Chutney Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
—American Dairy Assoc, Stacy Duffy, Chicago, Illinois
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 cup chopped red onion
  • 1/4 cup butter
  • 2 large tart apples, peeled and sliced 1/4 inch thick
  • 2 large pears, peeled and cut into 3/4-inch cubes
  • 3/4 cup dried cranberries
  • 1/2 cup orange juice
  • 6 tablespoons brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3 medium oranges, peeled and sectioned

Directions

In a large saucepan, saute onion in butter until tender. Add apples and pears; cook for 2-3 minutes or until softened, stirring constantly.
Add the cranberries, orange juice, sugar, vinegar, rosemary, allspice and nutmeg; mix well. Cook over medium heat for 12-15 minutes or until thickened. Remove from the heat; add oranges. Serve warm. Yield: 4 cups.
Originally published as Winter Fruit Chutney in Country Woman November/December 1997, p40

Nutritional Facts

1/4 cup: 102 calories, 3g fat (2g saturated fat), 8mg cholesterol, 31mg sodium, 20g carbohydrate (17g sugars, 1g fiber), 0 protein.

  • 1/2 cup chopped red onion
  • 1/4 cup butter
  • 2 large tart apples, peeled and sliced 1/4 inch thick
  • 2 large pears, peeled and cut into 3/4-inch cubes
  • 3/4 cup dried cranberries
  • 1/2 cup orange juice
  • 6 tablespoons brown sugar
  • 1/4 cup cider vinegar
  • 2 tablespoons minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground nutmeg
  • 3 medium oranges, peeled and sectioned
  1. In a large saucepan, saute onion in butter until tender. Add apples and pears; cook for 2-3 minutes or until softened, stirring constantly.
  2. Add the cranberries, orange juice, sugar, vinegar, rosemary, allspice and nutmeg; mix well. Cook over medium heat for 12-15 minutes or until thickened. Remove from the heat; add oranges. Serve warm. Yield: 4 cups.
Originally published as Winter Fruit Chutney in Country Woman November/December 1997, p40

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