Search
by Ingredient

Cranberry-Chile Chutney

StarStarStarStarStar

Submitted by cfrary

YIELD

4 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

2 473
CUPS ML CRANBERRIES
fresh or frozen
1 1
LARGE LARGE ONIONS
chopped
4 4
CLOVES CLOVES GARLIC
minced *
¼ 59
3 45
TABLESPOONS ML SUGAR
1 237
1 15
TABLESPOON ML RED HOT PEPPER SAUCE
1 15
TABLESPOON ML THAI CHILI PASTE
¼ 59
CUP ML SWEET RED BELL PEPPERS
chopped, stem and seeds removed
1 1
EACH EACH JALAPEÑO PEPPER
red, stem and seeds removed, chopped *
1 237
CUP ML CRANBERRIES
dried

Directions

Place all the ingredients in a saucepan.

Bring to a boil, reduce the heat, and simmer for 45 minutes, or until the sauce is thick.

Cool and refrigerate.

Serve as a condiment with meat dishes or use as a sandwhich spread.

Heat Scale: Medium

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 221g (7.8 oz)
Amount per Serving
Calories 124 2% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 11mg 0%
Total Carbohydrate 11g 11%
Dietary Fiber 5g 19%
Sugars g
Protein 2g
Vitamin A 8% Vitamin C 54%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

    Email this recipe