Cranberry Chutney Recipe


Nutrition

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

Low-Fat, Low-Sodium
Fat-Free, Low-Fat-Abs, Kidney-Friendly, Vegan, Vegetarian, Paleo, Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat0g0%
Saturated0g0%
Carbs42g14%
Fiber3g13%
Sugars35g0%
Protein1g1%
Sodium6mg0%
Calcium63mg6%
Magnesium17mg4%
Potassium241mg7%
Iron0mg1%
Zinc1mg4%
Phosphorus16mg2%
Vitamin A144IU3%
Vitamin C29mg49%
Thiamin (B1)0mg5%
Riboflavin (B2)1mg31%
Niacin (B3)0mg1%
Vitamin B60mg3%
Folic Acid (B9)16µg4%
Vitamin E0mg2%
Vitamin K2µg3%
Fatty acids, total monounsaturated0g0%
Fatty acids, total polyunsaturated0g0%
Have a question about the nutrition data? Let us know.

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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. 

4
Ratings2

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.

Recipe Details

Servings: 8

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