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Rating: 5/5 (1 vote cast)

Meal Type: Side Dish
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cranberry and Raisin Chutney

Recipe Tags: Chutney Recipes

Date Added: December 08, 2009


2 Cups Water reserved from cooking
1 Cup Raisin soaked for an hour in:
1 1/2 Cups Sugar (up to 6)
2 Tablespoons White Wine Vinegar
1 Cup Orange Juice chilled
2 Tablespoons Oranges
2 Tablespoons Ginger
2 Unit Cranberries
2 Pears peeled
1 Cup Almond (optional)
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1. Bring 2 cups water to boil in heavy large saucepan.

2. Add raisins. Remove from heat and let stand 15 minutes.

3. Drain, reserve 1/2 cup water. Pour 1/2 cup raisin water into same saucepan.

4. Add sugar and white wine vinegar and stir over med-low heat until sugar dissolves.

5. Increase heat and boil without stirring until syrup turns golden brown, brushing down sides of pan with wet pastry brush.

6. Remove from heat. Mix in orange juice, orange peel and fresh ginger.

7. Add cranberries and cook until they pop, about 5 minutes.

8. Stir in raisins, chopped pears and toasted almonds and cook 1 minute.

9. Cover and refrigerate chutney until well chilled.

10. Can be made 2 days ahead of time; keep refrigerated.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Tree Nuts, Almonds, Sulfites, Natural Sweeteners, Fructose Malabsorption, Oranges, Vinegar allergies.
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