Spicy Cranberry Chutney

Provided by Eating Well

  • Saved by 3 people
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  • Prep:
  • Cook:
  • Ready in: 40 mins
  • Serves:

Ingredients

  • 8 cups fresh or frozen cranberries (2 pounds)
  • 2 shallots, minced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic, minced
  • 1 1/2 cups packed light brown sugar
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups red-wine vinegar
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons whole mustard seeds
  • 1 tablespoon freshly grated orange zest
  • 1 tablespoon freshly grated lemon zest
  • 2 teaspoons salt

Cooking Instructions

Combine all ingredients in a large saucepan; bring to a boil over high heat. Simmer, uncovered, stirring often, until the cranberries have broken down and the mixture has thickened somewhat, 10 to 15 minutes. Let cool completely. Ladle the chutney into clean jars and refrigerate.

Refrigerate chutney in an airtight container for up to 1 month. To can it for pantry storage, visit homecanning.com for detailed instructions.

Nutritional Information per Serving

Calories 35  Carbohydrates 9  Fat 0  Saturated fat 0  
Mono unsaturated fat 0  Protein 0  Cholesterol 0  Fiber 1  Potassium 15  

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Recipe Location

This recipe has been added to the following public cookbooks:
Holiday Sides

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