Balsamic Cranberry Chutney
51
Cranberry Chutney with Port Wine
Ingredients
| 36 | ounces |
cranberries
3 bags, fresh |
|
| 1 | large |
oranges
zest and juice, (about 1/2 cup) |
|
| 1 | tablespoon |
balsamic vinegar
|
|
| 1 | cup |
port wine
|
* |
| 1 | cup |
sugar
|
|
| 1 | cup |
apricots, dried
Turkish, chopped |
* |
| 1 | cup |
cherries, dried
|
* |
| 1 | pinch |
salt
|
* |
| ¼ | teaspoon |
nutmeg
ground |
* |
| ¼ | teaspoon |
cloves
ground |
* |
| 1 | teaspoon |
cinnamon
|
Directions
Combine cranberries, orange, vinegar, wine.
Bring to boil, add apricots and cherries.
Cook over low-medium heat for at least 10 minutes until cranberries pop.
Add spices and continue to cook another 5 to 7 minutes.
Stir freguently!
Nutrition Facts
Serving Size 50g (1.8 oz)Amount per Serving
Calories 660% of calories from fat
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 1mg
0%
Total Carbohydrate
6g
6%
Dietary Fiber 2g
6%
Sugars g
Protein
0g
Vitamin A 1%
•
Vitamin C 16%
Calcium 1%
•
Iron 1%
* based on a 2,000 calorie diet
How is this calculated?
