Cranberry Chutney

Cranberry Chutney
Staff Writer

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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

  • large oranges
  • large apples
  • 1 1/4  Cup  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.

Nutritional Facts

Total Fat
3g
4%
Sugar
15g
17%
Saturated Fat
1g
4%
Cholesterol
28mg
9%
Carbohydrate, by difference
17g
13%
Protein
9g
20%
Calcium, Ca
31mg
3%
Choline, total
30mg
7%
Magnesium, Mg
13mg
4%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Phosphorus, P
73mg
10%
Selenium, Se
15µg
27%
Sodium, Na
21mg
1%
Water
27g
1%
Zinc, Zn
1mg
13%

Cranberry Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Cranberry Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.