CRANBERRY & PORT WINE CHUTNEY

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Cranberry & Port Wine Chutney image

Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.-Kristen Weyant, York, Pennsylvania

Provided by Taste of Home

Time 45m

Yield 5 cups.

Number Of Ingredients 7

2 packages (12 ounces each) fresh or frozen cranberries
1-1/2 cups packed brown sugar
1 large onion, chopped
1 cup port wine or cranberry juice
1 medium tart apple, peeled and finely chopped
3/4 cup golden raisins
1/4 cup balsamic vinegar

Steps:

  • In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally., Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers.

Nutrition Facts : Calories 121 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 10mg sodium, Carbohydrate 28g carbohydrate (23g sugars, Fiber 2g fiber), Protein 0 protein.

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