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Crimson Cranberry Chutney
- Makes: 28 servings
- Yield: 3-1/2 cups
up to 3 days
cranberries (3 cups)
peeled, cored and chopped apples
packed brown sugar
minced fresh ginger
In a 3-quart saucepan, combine granulated sugar and orange juice. Cook and stir over medium-high heat until sugar is dissolved. Bring to boiling without stirring.
Stir in cranberries, apples, raisins, brown sugar, and fresh ginger. Return to boiling. Reduce heat to medium and simmer, uncovered, for 5 minutes or until berries have popped and mixture starts to thicken, stirring occasionally. Remove from heat and let stand until cool, about 30 minutes. Cover and refrigerate for up to 3 days.
Before serving, let stand at room temperature for 30 minutes.
(Crimson Cranberry Chutney)
Servings Per Recipe 28, sodium (mg) 2, fiber (g) 1, carb. (g) 18, cal. (kcal) 68, vit. C (mg) 4, iron (mg) 0, calcium (mg) 10