Hot-Sweet Cranberry-Tangerine Chutney

  1. Combine all the ingredients except the walnuts in a large, heavy, nonaluminum pan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil until the cranberries pop, 3 to 4 minutes. Remove from heat. Stir in the nuts. When completely cool, spoon the chutney into sterilized jars. Cover and refrigerate for at least 2 days before serving.
  2. Serve at room temperature.
  3. Note: This chutney will keep up to 3 months in the refrigerator.
  4. PER TABLESPOON: 25 calories, 0 protein, 6 g carbohydrate, 0 fat, 0 cholesterol, 15 mg sodium, 0 fiber.

cranberries, tangerines, onion, sugar, ginger, cayenne pepper, cinnamon, green cardamom pods, salt, walnuts

Taken from www.epicurious.com/recipes/member/views/hot-sweet-cranberry-tangerine-chutney-1211779 (may not work)

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