CHERRY-CRANBERRY CHUTNEY
This replaced the canned sauce at Christmas the first year I made it! I got a photocopy of the recipe about 20 years ago from a coworker. (Still have that photocopy!) I've now introduced it to my future in-laws, who love it, too. The color is a deep ruby red, complementing the other holiday dishes nicely. Note: I've done the orange all kinds of ways, and leaving it whole works best in terms of texture. Another option is to use a blend of orange peel and orange extract to suit your tastes. Bon appetit!
Provided by mensan98th
Categories Chutneys
Time 40m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Wash the orange and roll it on the counter beneath the palm of your hand to soften it a little.
- Place all ingredients in a heavy-bottomed saucepan, leaving the orange whole.
- Mix the ingredients well.
- Bring to boil over medium to medium-high heat.
- Reduce heat and simmer for 20 minutes or until cranberries pop.
- Cool, then chill in the refrigerator until ready to serve.
Nutrition Facts : Calories 260.3, Fat 0.3, SaturatedFat 0.1, Sodium 27.2, Carbohydrate 65.7, Fiber 2.2, Sugar 39.3, Protein 1.1
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