Cranberry Orange Chutney Recipe

Cranberry Orange Chutney
submitted by bahuja2001 at ifood.tv

Summary

Preparation Time5 MinDifficulty LevelEasy
CuisineCourse
MethodVegetarian
Main Ingredient

Ingredients

 Fresh cranberries3 Cup (48 tbs)
 Chopped onions1 Cup (16 tbs)
 Raisins1 Cup (16 tbs)
 Currants1 Cup (16 tbs)
 Cider vinegar1 Cup (16 tbs)
 Granulated sugar3⁄4 Cup (12 tbs)
 Packed brown sugar3⁄4 Cup (12 tbs)
 Grated orange rind1 Tablespoon
 Orange juice1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Cinnamon1 Teaspoon
 Ground cloves1 Teaspoon
 Ground ginger1 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 2208 Calories from Fat 27

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.65 g3.2%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2047.2 mg85.3%

Total Carbohydrates 559 g186.3%

Dietary Fiber 36.2 g144.8%

Sugars 461 g

Protein 12 g24.8%

Vitamin A 12.2% Vitamin C 321.3%

Calcium 47.6% Iron 51%

*Based on a 2000 Calorie diet

Directions

In large saucepan, stir together cranberries, onions, raisins, currants, vinegar, granulated and brown sugars, orange rind and juice, salt, cinnamon, cloves and ginger; bring to boil.
Reduce heat to medium-low; simmer, stirring often, for 20 minutes or until thickened.
Ladle into hot, sterilized canning jars, leaving 1/2-inch (1 cm) headspace; seal and refrigerate for up to 2 weeks.
(For longer storage, process in boiling water bath for 5 minutes.)
Quantcast