Cranberry-Chile Chutney
Yield
4 servingsPrep
10 minCook
50 minReady
60 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
cranberries
fresh or frozen |
|
| 1 | large |
onions
chopped |
|
| 4 | Cloves |
garlic
minced |
*
|
| ¼ | cup |
apple cider vinegar
|
|
| 3 | tablespoons |
sugar
|
|
| 1 | cup |
cranberry juice
|
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| 1 | tablespoon |
thai chili paste
|
|
| ¼ | cup |
sweet red bell peppers
chopped, stem and seeds removed |
|
| 1 | each |
jalapeño pepper
red, stem and seeds removed, chopped |
*
|
| 1 | cup |
cranberries
dried |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
cranberries
fresh or frozen |
|
| 1 | large |
onions
chopped |
|
| 4 | Cloves |
garlic
minced |
*
|
| 59 | ml |
apple cider vinegar
|
|
| 45 | ml |
sugar
|
|
| 237 | ml |
cranberry juice
|
|
| 15 | ml |
red hot pepper sauce
|
|
| 15 | ml |
thai chili paste
|
|
| 59 | ml |
sweet red bell peppers
chopped, stem and seeds removed |
|
| 1 | each |
jalapeño pepper
red, stem and seeds removed, chopped |
*
|
| 237 | 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
