Cranberry-ginger Chutney
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| December 19 | 1 | Servings | ||
INGREDIENTS
| 1 1/2 | c | Fresh cranberries |
| 16 | Dried apricots, quartered | |
| 3/4 | c | Packed golden brown sugar |
| 1/3 | c | Dried currants |
| 2 | T | Minced peeled fresh ginger |
| 2 | T | Cranberry juice cocktail |
| 3/4 | t | Ground cinnamon |
| 1/4 | t | Cayenne pepper |
INSTRUCTIONS
Combine all ingredients in heavy medium saucepan. Cook over medium heat, stirring to dissolve sugar. Increase heat to high and boil 3 minutes. Transfer to bowl. Cool. (Can be prepared 1 week ahead. Refrigerate in airtight container.) Makes about 1 2/3 cups. Bon Appetit December 1992 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 3465
Calories From Fat: 148
Total Fat: 16.5g
Cholesterol: 0mg
Sodium: 261.1mg
Potassium: 1501.1mg
Carbohydrates: 831g
Fiber: 68.1g
Sugar: 71.9g
Protein: 7.2g