Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast. Cooking Light, NOVEMBER 2006. olive oil, shallots, fresh ginger, fresh orange juice, cranberries, cider vinegar, kosher salt, allspice cvt

Recipe Ingredients for Cranberry-Orange Ginger Chutney

1	teaspoon olive oil
1/2	cup minced shallots
1	tablespoon (finely chopped peeled) fresh ginger root
1/4	cup fresh orange juice
2	cups (fresh or frozen) cranberries, thawed
1/2	cup sugar
2	tablespoons cider vinegar
1/8	salt or 1/4 teaspoon kosher salt
1/4	teaspoon ground allspice

Recipe Directions for Cranberry-Orange Ginger Chutney

1. Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.
   
   
2. Yield: 6 servings (serving size: 1/4 cup)
   
   
3. CALORIES 102 (7% from fat); FAT 0.8g (sat 0.1g,mono 0.6g,poly 0.1g); PROTEIN 0.6g; CHOLESTEROL 0.0mg; CALCIUM 10mg; SODIUM 81mg; FIBER 1.6g; IRON 0.3mg; CARBOHYDRATE 24.1g
   
   

Categories

Berries, Citrus, Side Dish, American, Christmas, Simmer, Vegetarian, Gluten-Free

Health Information

Nutrition Grade 95% confidence

Good points Very low in saturated fat No cholesterol Very low in sodium High in vitamin C

Bad points Very high in sugar