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Balsamic Cranberry Chutney

Balsamic Cranberry Chutney

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Cranberry Chutney with Port Wine

YIELD

16 servings

PREP

10 min

COOK

5 min

READY

15 min

Ingredients

36 1040.4
OUNCES ML/G CRANBERRIES
3 bags, fresh
1 1
LARGE LARGE ORANGES
zest and juice, (about 1/2 cup)
1 15
TABLESPOON ML BALSAMIC VINEGAR
1 237
CUP ML PORT WINE *
1 237
CUP ML SUGAR
1 237
CUP ML APRICOTS, DRIED
Turkish, chopped *
1 237
CUP ML CHERRIES, DRIED *
1 1
PINCH PINCH SALT *
¼ 1.3
TEASPOON ML NUTMEG
ground
¼ 1.3
TEASPOON ML CLOVES
ground
1 5
TEASPOON ML 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!

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 50g (1.8 oz)
Amount per Serving
Calories 66 0% 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?
 

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