4
1 rating

Donelan Cranberry Chutney

By
Cranberry Chutney

This is a slightly sweeter chutney than most cranberry sauces, so match your dishes accordingly. It went very well with the pork roast.

Ingredients

  • 1 Tablespoon olive oil
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 pound (4 cups) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 11/4 cup cider vinegar
  • 1/2 cup golden raisins
  • 2/3 cup peeled, diced tart apple
  • 1/2 tablespoon coarse salt
  • 1/8 teaspoon ground pepper

Directions

In a large saucepan, heat oil over medium-low heat. Add ginger; cook for 3 minutes, stirring occasionally. Add cranberries, sugar, vinegar, allspice, cloves, and cinnamon. Bring the pot to a boil then reduce heat to medium-low and simmer, stirring frequently, until most of the berries have popped and liquid has thickened; roughly 10 to 15 minutes.

Add apple, raisins, salt, and pepper and let it simmer, uncovered until thickened; about 15 minutes. Transfer to bowl, let cool completely or refrigerate until chilled; can be served at room temperature or chilled.

Nutritional Facts
Servings6
Calories Per Serving346
Total Fat2g4%
Sugar69gN/A
Saturated0.4g1.8%
Protein0.9g1.7%
Carbs80g27%
Vitamin A3µgN/A
Vitamin B60.1mg5%
Vitamin C11mg18%
Vitamin E1mg7%
Vitamin K7µg8%
Calcium53mg5%
Fiber5g20%
Folate (food)2µgN/A
Folate equivalent (total)2µgN/A
Iron1mg5.4%
Magnesium19mg5%
Monounsaturated2gN/A
Niacin (B3)0.3mg1.4%
Phosphorus36mg5%
Polyunsaturated0.3gN/A
Potassium294mg8%
Sodium487mg20%
Sugars, added57gN/A
Zinc0.2mg1.3%