Cranberry-Cardamom Chutney

Notes: If making up to 3 days ahead, cover and chill.

Yield: Makes about 1 2/3 cups; 8 servings

Ingredients

• 1  cup  chopped red onion
• 1  tablespoon  butter or margarine
• 2  cups  fresh or frozen cranberries
• 3/4  cup  sugar
• 1  tablespoon  white distilled vinegar
• 1/4  teaspoon  ground cardamom

Preparation

1. In a 2- to 3-quart pan over medium heat, frequently stir onion in butter until limp, 8 to 10 minutes.

2. Sort cranberries, discarding any soft or decayed fruit; rinse and drain berries. Add cranberries, sugar, vinegar, and cardamom to pan. Cover, reduce heat to low, and stir occasionally until sugar is dissolved and cranberries are translucent, about 20 minutes. Serve warm or cool.

Nutritional Information

Calories:

107 (13% from fat)

Protein:

0.4g

Fat:

1.5g (sat 0.9)

Carbohydrate:

24g

Fiber:

1.3g

Sodium:

17mg

Cholesterol:

3.9mg