Cranberry Chutney
30 mins (prep 15, cooking 15)
12 ingredients
makes about 4 1/2 cups
Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops. This recipe goes with Pineapple-Nut Cheese With Cranberry Chutney

Categories:  dips~spreads , southern-living , sauces~condiments , fruits , appetizers ,
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Serving Size (1.03 g)
Servings 412
Amount per Serving
Calories 1.68 Calories from Fat 0.0
% Daily Value *
Total Fat 0.0g 0.05%
Saturated Fat 0.0g 0.04%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 0.73mg 12.59%
Total Carbohydrate 0.44g 59.84%
Dietary Fiber 0.0 g 5.52%
Sugars 0.43 g %
Protein 0.0g 0.21%
Vitamin A 0.02IU% Vitamin C 0.0mg%
Calcium 0.09mg% Iron 0.0mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
fresh cranberries, anjou pear, mixed dried fruit, ground nutmeg, ground cloves