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

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    Mikekey's Note:

    Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.

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    Serves: 12


    half-pi ...

    Units: US | Metric


    1. 1
      Place all the ingredients except the nuts in a large saucepan.
    2. 2
      Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
    3. 3
      Stir in the nuts.
    4. 4
      Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
    5. 5
      Process for 10 minutes using boiling water bath method.
    6. 6
      Remove jars from water and wait for the "ping" to make sure they are sealed.
    7. 7
      Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.

    Ratings & Reviews:

    • on August 01, 2008


      This recipe had two things going for it when I saw it ~ Cranberries AND the fact that it's a chutney! Used every bit of the zest of a large orange for this ~ That & the toasted nuts & raspberry vinegar were very nice touches for this chutney! It's now on my list of gifts-to-give! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Cranberry Shallot Chutney

    Serving Size: 1 (102 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 184.4
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 0.4 g
    Cholesterol 0.0 mg
    Sodium 107.9 mg
    Total Carbohydrate 36.5 g
    Dietary Fiber 2.7 g
    Sugars 30.4 g
    Protein 1.6 g

    The following items or measurements are not included:

    raspberry vinegar

    candied ginger

    oranges, zest of

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