Cranberry Chutney

Cranberry Chutney
Staff Writer
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
75
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.

Nutritional Facts

Sugar
15g
17%
Carbohydrate, by difference
18g
14%
Protein
1g
2%
Vitamin A, RAE
83µg
12%
Vitamin C, total ascorbic acid
6mg
8%
Vitamin K (phylloquinone)
130µg
100%
Calcium, Ca
83mg
8%
Choline, total
4mg
1%
Fiber, total dietary
1g
4%
Folate, total
21µg
5%
Iron, Fe
1mg
6%
Magnesium, Mg
25mg
8%
Manganese, Mn
1mg
56%
Phosphorus, P
18mg
3%
Sodium, Na
4mg
0%
Water
37g
1%

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.