Photo: Mae Mu
Cranberry Ginger Chutney
11 ingredients
15 min + 20 min
12 servings
openrecipes
"This chutney is sweet and spicy. Years ago a friend gave it to me after she served it at Thanksgiving and it has become a holiday staple. I have made it up to 4 days in advance and it keeps beautifully. After the holiday I have put it over vanilla ice cream; sounds strange but also delicious."
Estimated Nutrition (whole recipe, rough)
251
Calories
2g
Protein
14g
Fat
32g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 1/4 cups white sugar
- 1 cup orange juice
- 1 cup white wine vinegar
- 1/4 cup chopped fresh ginger
- 1 tablespoon orange zest
- 1 shallot, minced
- 2 cinnamon sticks
- 1/8 teaspoon salt
- 2 (12 ounce) packages cranberries
- 1 teaspoon vegetable oil
- 2 teaspoons mustard seeds
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes