Cranberry Chutney Recipe

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Cranberry Chutney
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Ingredients:

Directions:

  1. Cook shallots in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 3 minutes. Stir in remaining ingredients and simmer, uncovered, stirring occasionally, just until berries pop, 10 to 12 minutes, then cool.
  2. Cooks' note: · Chutney can be made 1 week ahead and chilled, covered.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 359.13 Kcal (1504 kJ)
Calories from fat 61.42 Kcal
% Daily Value*
Total Fat 6.82g 10%
Sodium 602.23mg 25%
Potassium 535.37mg 11%
Total Carbs 73.81g 25%
Sugars 57.53g 230%
Dietary Fiber 4.55g 18%
Protein 4.61g 9%
Vitamin C 19.3mg 32%
Iron 1.5mg 9%
Calcium 62.1mg 6%
Amount Per 100 g
Calories 151.13 Kcal (633 kJ)
Calories from fat 25.85 Kcal
% Daily Value*
Total Fat 2.87g 10%
Sodium 253.44mg 25%
Potassium 225.3mg 11%
Total Carbs 31.06g 25%
Sugars 24.21g 230%
Dietary Fiber 1.92g 18%
Protein 1.94g 9%
Vitamin C 8.1mg 32%
Iron 0.6mg 9%
Calcium 26.1mg 6%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • cholesterol free

Bad Points

  • High in Sodium,
  • High in Sugar

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