Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 654.07 Kcal (2738 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 613mg | 26% | |
| Potassium | 977.58mg | 21% | |
| Total Carbs | 165.95g | 55% | |
| Sugars | 156.45g | 626% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 2.43g | 5% | |
| Vitamin C | 51.9mg | 87% | |
| Iron | 2.8mg | 16% | |
| Calcium | 136.9mg | 14% | |
| Amount Per 100 g | |||
| Calories | 214.96 Kcal (900 kJ) | ||
| Calories from fat | 0 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0g | 0% | |
|---|---|---|---|
| Sodium | 201.46mg | 26% | |
| Potassium | 321.28mg | 21% | |
| Total Carbs | 54.54g | 55% | |
| Sugars | 51.42g | 626% | |
| Dietary Fiber | 0.94g | 11% | |
| Protein | 0.8g | 5% | |
| Vitamin C | 17.1mg | 87% | |
| Iron | 0.9mg | 16% | |
| Calcium | 45mg | 14% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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