|Fresh cranberries||1 Pound|
|Brown sugar||2 1⁄4 Cup (36 tbs)|
|Light raisins||1 Cup (16 tbs)|
|Macadamia nuts/Toasted almonds||1⁄2 Cup (8 tbs), coarsely chopped|
|Candied ginger||1⁄2 Cup (8 tbs), snipped|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Onion||1 Teaspoon, grated|
|Ground cloves||1⁄4 Teaspoon|
1) Combine together all the ingredients in a large saucepan along with 1 cup of water.
2) Bring the mixture to a boil, constantly stirring, and then gently simmer, uncovered, over low heat for about 15 minutes. Stir occasaionlly.
3) Pack the chutney in hot scalded jars and seal right away. Till it is time to use the Cranberry Chutney, store it in the fridge.
4) Serve or use the Cranberry Chutney as and when required. It can be used chilled, at room temperature or slighly warmed.
Serving size: Complete recipe
Calories 3325 Calories from Fat 438
% Daily Value*
Total Fat 52 g80.6%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3911.9 mg163%
Total Carbohydrates 764 g254.7%
Dietary Fiber 34 g135.9%
Sugars 660.7 g
Protein 13 g26%
Vitamin A 5.8% Vitamin C 159.8%
Calcium 19.7% Iron 37.4%
*Based on a 2000 Calorie diet