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. 

413
Calories Per Serving
Deliver Ingredients

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. 

 

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
0.5g
0.8%
Sugar
94g
N/A
Protein
2g
4%
Carbs
106g
35%
Vitamin A
9µg
1%
Vitamin B6
0.2mg
8%
Vitamin C
97mg
100%
Vitamin E
1mg
6%
Vitamin K
5µg
6%
Calcium
57mg
6%
Fiber
6g
25%
Folate (food)
46µg
N/A
Folate equivalent (total)
46µg
12%
Iron
0.8mg
4.3%
Magnesium
24mg
6%
Niacin (B3)
1mg
5%
Phosphorus
48mg
7%
Potassium
404mg
12%
Sodium
4mg
N/A
Sugars, added
75g
N/A
Thiamin (B1)
0.2mg
10.9%
Zinc
0.2mg
1.5%

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