Name: Cranberry Chutney
Prep time: 20 min
Cook time: 10 min
Yield: 3 cups
Ingredients: 1 navel orange; ¾ cup packed brown sugar; ¼ cup cider vinegar; ¼ cup water; ⅓ cup finely chopped red onion; 4 1/4-inch-thick slices fresh ginger; 1 teaspoon mustard seeds; ¼ teaspoon salt; ⅛ teaspoon crushed red pepper; 1 ounce cranberries, rinsed; 1 Granny Smith apple, peeled and chopped

Directions

Step 1

Finely shred zest from the orange (should have about 2 teaspoons); set aside. Cut 1/4-inch off the top and bottom of the orange. With a sharp knife, remove skin and white membrane from orange. Working over a medium saucepan (to catch juice), separate and remove segments from orange, setting the segments aside on a cutting board. Cut segments into small pieces and set aside. Squeeze remaining membrane over pan to extract any remaining juice.

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Step 2

Add brown sugar, vinegar, water, onion, ginger, mustard seeds, salt and crushed red pepper to saucepan. Bring to boiling over medium-high heat. Add cranberries and orange zest. Return to boiling; reduce heat. Cook, uncovered, for 7 minutes, stirring occasionally. Add apple and cook for 3 minutes more or until apple is just tender.
Step 3

Remove from heat, remove and discard ginger and stir in reserved orange segments. Serve warm or refrigerate, covered, for up to 2 days. Bring to room temperature before serving, if chilled.

Nutrition Facts

Per Serving:

163 calories; total fatg; saturated fatg; polyunsaturated fatg; monounsaturated fatg; cholesterolmg; sodium 107mg; potassium 170mg; carbohydrates 41g; fiber 4g; sugar 34g; protein 1g; trans fatty acidg; vitamin a 96IU; vitamin c 19mg; thiaminmg; riboflavinmg; niacin equivalentsmg; vitamin b6mg; folate 9mcg; vitamin b12mcg; calcium 41mg; ironmg.

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Ingredients

Directions

Nutrition Facts