Makes about 2 cups
A sweet and spicy accompaniment to your holiday turkey. And great when spread on turkey sandwiches.
Ingredients
12 ounces fresh cranberries
1/4 medium chopped onion
1 cup sugar
1 tablespoon fresh ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1 teaspoon ground cardamom
1/4 teaspoon sea salt
1/4 cup chopped pecans, lightly toasted
Method
Combine cranberries, onion, sugar, ginger, cayenne, cinnamon, cardamom, and salt in a saucepan. Cook over medium heat 5 to 6 minutes, stirring constantly. When cranberries start to explode remove from the heat. Allow to cool slightly and stir in pecans.
Let chutney come to room temperature. Cover and refrigerate 2 days before serving.
Nutrition
Per serving (about 3 Tbsp/61g-wt.): 120 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 25g total carbohydrate (2g dietary fiber, 23g sugar), 0g protein
Tags: Make Ahead, Entertaining, Wheat Free, Vegetarian, Vegan, Low Sodium, Low Fat, Gluten Free, Dairy Free
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.
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