- Recipes Home
- Interest Groups
Hazelnut Cranberry Chutney Recipe
|Cranberries||4 Cup (64 tbs), picked over, and stemmed (Fresh Or Frozen)|
|Sugar||2 1⁄2 Cup (40 tbs)|
|Cinnamon sticks||2 (Each About 3 Inches Long)|
|Granny smith apples||12 Ounce, peeled, cored, and cut into 1/2 dice (Two 6 Ounce Piece)|
|Pears||12 Ounce, peeled (Bosc Or Anjou, Two 6 Ounce Each)|
|Yellow onion||5 Ounce, diced (1 Small Piece)|
|Golden raisins||1 Cup (16 tbs)|
|Diced crystallized ginger||1⁄3 Cup (5.33 tbs)|
|Whole hazelnuts||1⁄2 Cup (8 tbs), toasted, skins removed, and halved|
Serving size: Complete recipe
Calories 4122 Calories from Fat 625
% Daily Value*
Total Fat 75 g114.9%
Saturated Fat 5.7 g28.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1986.4 mg82.8%
Total Carbohydrates 899 g299.7%
Dietary Fiber 65.7 g262.9%
Sugars 751.2 g
Protein 28 g56.1%
Vitamin A 7.6% Vitamin C 145.3%
Calcium 34.2% Iron 60.1%
*Based on a 2000 Calorie diet
Bring to a boil over medium heat, stirring frequently to dissolve the sugar.
Cook until the cranberries begin to pop open, about 10 to 12 minutes.
Adjust the heat so the mixture simmers.
Stir in the apples, pears, onion, raisins, and ginger.
Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer.
Remove from the heat, stir in the hazelnuts, and allow the mixture to cool to room temperature.
Discard the cinnamon sticks and cloves if you can find them.
Refrigerate in tightly sealed jars for up to 3 months.