Cranberry Chutney
- Preparing Time: -
- Total Time: -
- Served Person: Makes 2 1/2 cups
- 1/2 teaspoon salt
- 1/2 cup apple cider vinegar
- 1/4 teaspoon ground cloves
- 3/4 cup packed light brown sugar
- 1/2 cup golden raisins
- 1 cup unsweetened pineapple juice
- 1/2 teaspoon hot red-pepper flakes
- Carbohydrate 74 g(25%)
- Fat 0 g(0%)
- Fiber 5 g(19%)
- Protein 1 g(2%)
- Saturated Fat 0 g(0%)
- Sodium 309 mg(13%)
- Calories 291
Preparation Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Cooks' Note:•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
Preparation Combine all ingredients in a 2-quart heavy saucepan. Simmer over medium heat, stirring occasionally, until cranberries burst, then collapse, about 12 minutes. Transfer to a bowl and cool, uncovered (chutney will thicken as it cools). Chill chutney, covered, at least 8 hours for flavors to develop. Cooks' Note:•Chutney can be made 5 days ahead and chilled, covered. Leftovers will keep, chilled, 2 weeks.
