Mini Pumpkin with Cranberry Chutney Recipe Video

This video shows how to serve cranberry chutney in tiny mini pumpkins flooding the market during the Halloween time. All you need to do is to bake them and scrape out the seeds and fill cranberry chutney inside. The chutney and pumpkin flavor blend is amazing.

Summary

Difficulty LevelEasyHealth IndexJust Enjoy
CuisineCourse
MethodMain Ingredient,

Ingredients

 Apple cider vinegar1 Cup (16 tbs)
 Finely chopped onion3⁄4 Cup (12 tbs)
 Chopped peeled ginger1⁄4 Cup (4 tbs) (Fresh)
 Finely grated lemon peel2 1⁄2 Teaspoon
 Finely grated orange peel2 1⁄2 Teaspoon
 Cinnamon stick1 , broken in half
 Dried crushed red pepper1⁄2 Teaspoon
 Ground cloves1⁄4 Teaspoon
 Fresh cranberries12 Ounce (1 Bag)
 Golden brown sugar1 1⁄4 Cup (20 tbs) (Packed)
 Bosc pears3 Large, peeled, cored, cut into 1-inch cubes (Firm Variety)

Nutrition Facts

Serving size: Complete recipe

Calories 2253 Calories from Fat 28

% Daily Value*

Total Fat 3 g5%

Saturated Fat 0.32 g1.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 37.1 mg1.5%

Total Carbohydrates 593 g197.6%

Dietary Fiber 78.1 g312.5%

Sugars 446.2 g

Protein 10 g20.9%

Vitamin A 14.2% Vitamin C 275.3%

Calcium 28.6% Iron 26.6%

*Based on a 2000 Calorie diet

Directions

1 Combine apple cider vinegar, onion, ginger, lemon peel, orange peel, cinnamon stick pieces, crushed red pepper, and ground cloves in heavy saucepan.

2 Boil mixture until reduced to 1½ cups, about 10 minutes.

3 Add cranberries, brown sugar, and pears; stir over medium heat until sugar dissolves.

4 Reduce heat to medium-low; cover and simmer until pears are very tender, berries collapse, and flavors blend, stirring occasionally, about 30 minutes. Remove from heat; discard cinnamon stick pieces.

5 Using potato masher, mash mixture coarsely. Transfer chutney to bowl and cool.

Editors Review

Halloween season is back and you see lot of those mini pumpkins, want to try out something different with those? Then take a look at this simple and easy mini pumpkin recipe. Watch the video to see how the chef scrapes the pumpkin seeds out and fill it with cranberry chutney then few minutes in the oven and you are ready with an absolutely innovative side dish!
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