Cranberry Chutney

Staff Writer
Cranberry Chutney
Thinkstock/iStockphoto

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. 

8
Servings
161
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2 large oranges
  • 2 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.

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.

Nutritional Facts

Total Fat
0.2g
0.3%
Sugar
35g
N/A
Protein
0.7g
1.3%
Carbs
42g
14%
Vitamin A
7µg
1%
Vitamin C
29mg
49%
Vitamin E
0.4mg
1.9%
Vitamin K
2µg
3%
Calcium
63mg
6%
Fiber
3g
13%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.2mg
1.1%
Magnesium
17mg
4%
Niacin (B3)
0.2mg
1.1%
Phosphorus
16mg
2%
Potassium
241mg
7%
Riboflavin (B2)
0.5mg
31.6%
Sodium
6mg
N/A
Sugars, added
24g
N/A
Zinc
0.7mg
4.3%

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