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.
Calories 35 Carbohydrates 9 Fat 0 Saturated fat 0
Mono unsaturated fat 0 Protein 0 Cholesterol 0 Fiber 1 Potassium 15
This recipe has been added to the following public cookbooks:
Holiday Sides
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Photograph by EatingWell
Find dozens of delicious and nutritious recipes with fresh fruits and vegetables from EatingWell - from Grilled Eggplant Panini to Corn Broccoli Calzones - plus quick fruit desserts to top your meal.
