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. 

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.

Nutrition

Calories per serving:

131 kcal

Daily value:

7%

Servings:

8
  • Carbohydrate, by difference 17 g
  • Protein 9 g
  • Total lipid (fat) 3 g
  • Vitamin D 8 IU
  • Alanine 1 g
  • Arginine 1 g
  • Aspartic acid 1 g
  • Betaine 1 mg
  • Calcium, Ca 31 mg
  • Cholesterol 28 mg
  • Choline, total 30 mg
  • Fatty acids, total monounsaturated 1 g
  • Fatty acids, total saturated 1 g
  • Glutamic acid 1 g
  • Leucine 1 g
  • Lysine 1 g
  • Magnesium, Mg 13 mg
  • Manganese, Mn 1 mg
  • Niacin 3 mg
  • Phosphorus, P 73 mg
  • Potassium, K 166 mg
  • Selenium, Se 15 µg
  • Sodium, Na 21 mg
  • Sucrose 15 g
  • Sugars, total 15 g
  • Water 27 g
  • Zinc, Zn 1 mg
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