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Cranberry Orange Chutney

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Ingredients
  Fresh cranberries 3 Cup (48 tbs)
  Chopped onions 1 Cup (16 tbs)
  Raisins 1 Cup (16 tbs)
  Currants 1 Cup (16 tbs)
  Cider vinegar 1 Cup (16 tbs)
  Granulated sugar 3⁄4 Cup (12 tbs)
  Packed brown sugar 3⁄4 Cup (12 tbs)
  Grated orange rind 1 Tablespoon
  Orange juice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Cinnamon 1 Teaspoon
  Ground cloves 1 Teaspoon
  Ground ginger 1 Teaspoon
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.)

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Orange
Preparation Time: 
5 Minutes

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Nutrition Rank

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

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Cranberry Orange Chutney Recipe