Cranberry-Raisin Chutney
You can make this chutney instead of the usual cranberry sauce at Thanksgiving. But you can also make it any other time of year. It's particularly good with roast pork loin.
  • 2 teaspoons olive oil
  • 1 large red onion, finely chopped
  • 3 cloves garlic, minced
  • 1 package (12 ounces) fresh or frozen cranberries
  • 1/2 cup packed brown sugar
  • 1/2 cup golden raisins
  • 2 teaspoons grated orange zest
  • 1/2 cup mango nectar
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon allspice

1. In a large nonstick saucepan, heat the oil over medium-low heat. Add the onion and garlic, and cook, stirring frequently, until the onion is tender, about 7 minutes.

2. Stir in the cranberries, brown sugar, raisins, orange zest, mango nectar, pepper, salt, and allspice. Cook, stirring occasionally, until the berries have popped, about 10 minutes. Serve at room temperature or chilled.

Nutritional Information
Per 1/4 cup: 177 calories, 1.8g total fat (.3g saturated), 0mg cholesterol, 3.7g dietary fiber (1.2g soluble), 42g carbohydrate, 1g protein, 108mg sodium.
Good source of: fiber, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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