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Nutrition Facts
Serving Size 1 cups 331g Recipe makes 2 cups)
Calories 475
Calories from Fat 94		(19%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.4g	6%
	Monounsaturated Fat 2.9g
	Polyunsaturated Fat 5.7g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 593mg		24%
Potassium 359mg		10%
Total Carbohydrate 97.6g		32%
	Dietary Fiber 8.1g	32%
	Sugars 73.7g
Protein 2.1g		4%
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Cranberry and Shallot Chutney

Recipe #367645 | 30 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Abby Girl
Apr 24, 2009

This savory chutney is nice with Thanksgiving or Christmas turkeys or do what I do and serve it over cream cheese and crackers. This recipe can be cut in half quite successfully. This is not an overly sweet chutney

2 cups (change servings and units)

Ingredients

5 shallots, coarsely chopped
1 1/2 tablespoons vegetable oil
12 ounces cranberries (fresh or frozen)
2/3 cup sugar
1/4 cup cider vinegar
1 teaspoon garlic, minced
1 teaspoon ginger, grated fine
1/2 teaspoon salt
1/2 teaspoon black pepper

Directions

1
Cook shallots in vegetable oil in a large saucepan over moderate heat, stirring ocassionally, until softened.
2
Stir in remaining ingredients. Simmer, stirring ocassionally, until berries just pop, 10 - 12 minutes, then cool.
3
Chutney may be made 1 week ahead and chilled, covered or freeze in small 1 cup containers.