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    You are in: Home / Recipes / Cranberry Ginger Chutney Recipe
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    Cranberry Ginger Chutney

    Average Rating:

    2 Total Reviews

    Showing 1-2 of 2

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    • on November 24, 2006

      Yummy chutney! I used candied ginger for the ginger, cut up the apricots, and used golden raisins insted of currants. It had a lovely taste and was very nice for Thanksgiving. Thanks!

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    • on November 19, 2006

      In my family, Mom and I are the only ones who eat whole cranberry relish. So each year we try a new or different one to add a little more adventure to the traditional fare. This was the selection for this year and I'm looking forward to sharing it with her. The chutney is thick, rich and fruity with a nice spicey backnote. I added just a wee bit of allspice which I think brought the tartness of the cranberry out a bit more. My other change was I had to use water since I didn't have juice and I used closer to a half cup in order to have enough liquid to get the cranberries to pop. Next time, I made add a little more as the chutney is quite stiff after chilling for 24 hours. Delicious nonetheless. Thanks Kitz.

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    Nutritional Facts for Cranberry Ginger Chutney

    Serving Size: 1 (45 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 101.6
     
    Calories from Fat 1
    23%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 7.3 mg
    0%
    Total Carbohydrate 26.2 g
    8%
    Dietary Fiber 1.8 g
    7%
    Sugars 23.0 g
    92%
    Protein 0.7 g
    1%

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