Spicy Cranberry Chutney

From EatingWell 2004

Ingredients

  • 8 cups fresh or frozen cranberries, (2 pounds)
  • 2 shallots, minced
  • 2 jalapeno peppers, seeded and minced
  • 2 cloves garlic
  • 1 ½ cups packed light brown sugar
  • 1 ½ cups granulated sugar
  • 1 ½ 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

Instructions

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

 

Nutrition Information

Makes 5 cups, or five ½-pint jars. Serving size: 1 Tablespoon

Calories: 35; Total Fat: 0g (Saturated Fat: 0g); Cholesterol: 0mg; Sodium: 58mg; Total Carbohydrate: 9g; Dietary Fiber: 1g; Protein: 0g

Notes

  • Refrigerate chutney in an airtight container for up to 1 month.
  • These festive jars are great for gift giving.