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Cranberry-Clementine Chutney

Contributor
Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney
Cranberry-Clementine Chutney

Anne Burrell

Instead of making cranberry sauce this Thanksgiving make cranberry and clementine chutney. It pairs really well with Thanksgiving turkey. 

Ingredients

  • 1 twelve-ounce bag cranberries, picked over for stems
  • 6 clementine, peeled and sectioned
  • 1 1/2 Cup sugar
  • 1 cinnamon stick
  • 1 star anise
  • 1 Cup orange juice

Directions

In a medium saucepan, combine the cranberries, clementine zest and fruit, sugar, cinnamon stick, star anise, and orange juice.

Bring the mixture to a boil and reduce to simmer. Cook for 20 to 25 minutes or until all the cranberries have burst and the mixture has thickened. Let cool and serve as desired. 

 

Nutritional Facts
Servings4
Calories Per Serving413
Total Fat0.5g0.8%
Sugar94gN/A
Protein2g4%
Carbs106g35%
Vitamin A9µg1%
Vitamin B60.2mg8%
Vitamin C97mg100%
Vitamin E1mg6%
Vitamin K5µg6%
Calcium57mg6%
Fiber6g25%
Folate (food)46µgN/A
Folate equivalent (total)46µg12%
Iron0.8mg4.3%
Magnesium24mg6%
Niacin (B3)1mg5%
Phosphorus48mg7%
Potassium404mg12%
Sodium4mgN/A
Sugars, added75gN/A
Thiamin (B1)0.2mg10.9%
Zinc0.2mg1.5%