Cranberry Chutney

Reprinted from The New American Plate Cookbook, 2005 AICR

1/2 cup white grape juice
1/2 cup packed light brown sugar, or to taste
1 tsp. ground cinnamon
1/2 tsp. ground cumin
1/4 tsp. ground cloves
1 bay leaf
1 medium sweet apple, peeled, cored and finely chopped
1 medium onion, finely chopped
1 medium navel orange, peeled and finely chopped
1 bag (12 oz. fresh or frozen cranberries)
1/2 cup dried currants

In Dutch oven or large, heavy pan, combine grape juice, sugar, cinnamon cumin, cloves and bay leaf. Bring to boil over medium-high heat. Add apple, onion, orange, cranberries and currants. Return to boil; reduce heat and simmer uncovered, stirring occasionally, for about 30 minutes, until cranberries are soft. Remove bay leaf. Spoon chutney into sterilized glass jars. Cover immediately with 2-part canning tops, cool and refrigerate. Or store in plastic container in refrigerator and use within 1-2 weeks.

Makes 32 servings.

Per serving: 32 calories, <1 g. total fat (>1 g. saturated fat), 8 g. carbohydrates, <1 protein, <1 g. dietary fiber, 2 mg sodium.

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