Cranberry Chutney Recipe

Mar 11, 2013 @ 1:35 PM
Posted by Jane DeLaney, Special Contributor

Nutrition

Cal/Serving: 161
Daily Value: 8%
Servings: 8

Low-Fat, Low-Sodium
Vegan, Vegetarian, Dairy-Free, Gluten-Free, Wheat-Free, Fat-Free, Low-Fat-Abs

Fat	0g	0%
Saturated	0g	0%
Carbs	42g	14%
Fiber	3g	13%
Sugars	35g	0%
Protein	1g	1%
Sodium	6mg	0%
Calcium	63mg	6%
Magnesium	17mg	4%
Potassium	241mg	7%
Iron	0mg	1%
Zinc	1mg	4%
Vitamin A	144IU	3%
Vitamin C	29mg	49%
Thiamin (B1)	0mg	5%
Riboflavin (B2)	1mg	31%
Niacin (B3)	0mg	1%
Vitamin B6	0mg	3%
Folic Acid (B9)	16µg	4%
Vitamin E	0mg	2%
Vitamin K	2µg	3%
Fatty acids, total monounsaturated	0g	0%
Fatty acids, total polyunsaturated	0g	0%

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Created by Jane Delaney, founded of eMeals, this chutney recipe is an easy, make-ahead dish to keep on hand whenever a side of cranberry is craved for: with roast chicken, turkey, or as a condiment on a sandwich.

INGREDIENTS

2 large oranges
2 large apples
1 1/4 cups fresh cranberries
1 cup maple syrup

DIRECTIONS

Zest the oranges (scrape only the orange part of the peeling off. Avoid scraping the white part — it’s bitter.) Juice the oranges; set zest and juice aside. Peel, core, and chop apples. In a saucepan, combine the cranberries, orange zest, orange juice, apples, and maple syrup. Bring to a boil over medium-high heat. Reduce heat; cook uncovered for 15 minutes, or until cranberries have popped. Stir occasionally. Cool and transfer to a serving bowl. Refrigerate to serve.