- Recipes Home
- Interest Groups
Mini Pumpkin with Cranberry Chutney Recipe Video
|Apple cider vinegar||1 Cup (16 tbs)|
|Finely chopped onion||3⁄4 Cup (12 tbs)|
|Chopped peeled ginger||1⁄4 Cup (4 tbs) (Fresh)|
|Finely grated lemon peel||2 1⁄2 Teaspoon|
|Finely grated orange peel||2 1⁄2 Teaspoon|
|Cinnamon stick||1 , broken in half|
|Dried crushed red pepper||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Fresh cranberries||12 Ounce (1 Bag)|
|Golden brown sugar||1 1⁄4 Cup (20 tbs) (Packed)|
|Bosc pears||3 Large, peeled, cored, cut into 1-inch cubes (Firm Variety)|
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
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.