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Print This Cranberry Chutney Recipe

Cranberry Chutney Recipe

Red produce such as cranberries stimulates the eyes and the appetite. They're also good for health. Fresh cranberries are considered a "super fruit" due to the nutritional content and antioxidant power.
4 cups fresh cranberries
1 cup water
2 cups sugar
2 cinnamon sticks
6 whole cloves
1 teaspoon salt
2 tart apples, peeled, cored and diced
2 pears, peeled, cored, and diced
1 small yellow onion
1 cup raisins
1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Recipe Cooking Time:
Pan Type: large saucepan

Cranberry Chutney Directions

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.
Stir frequently for about 10 minutes, until cranberries start to make a popping sound.
Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)
Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.
Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months.

3 quarts

Nutrition Facts
Serving Size 57 g
Amount Per Serving
Calories 73
Calories from Fat 1
Total Fat 0.1g 0%
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 68mg 3%
Potassium 71mg 2%
Total Carbohydrates 19.3g 6%
Dietary Fiber 1.5g 6%
Sugars 16.2g
Protein 0.2g
Vitamin A 0% Vitamin C 6% Calcium 1% Iron 2%


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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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