Cranberry-Orange Ginger Chutney

Try this tangy condiment with roast turkey, pork, or chicken, or on breakfast toast.

Yield: 6 servings (serving size: 1/4 cup)

Ingredients

• 1  teaspoon  olive oil
• 1/2  cup  minced shallots
• 1  tablespoon  finely chopped peeled fresh ginger
• 1/4  cup  fresh orange juice
• 2  cups  fresh or frozen cranberries, thawed
• 1/2  cup  sugar
• 2  tablespoons  cider vinegar
• 1/4  teaspoon  kosher salt
• 1/4  teaspoon  ground allspice

Preparation

Heat the oil in a medium saucepan over medium heat. Add shallots and ginger; cook 5 minutes or until golden, stirring occasionally. Add juice, scraping pan to loosen browned bits. Add cranberries and remaining ingredients. Reduce heat; simmer 15 minutes or until slightly thickened. Cover and chill 2 hours.

Nutritional Information

Calories:

102 (7% from fat)

Fat:

0.8g (sat 0.1g,mono 0.6g,poly 0.1g)

Protein:

0.6g

Carbohydrate:

24.1g

Fiber:

1.6g

Cholesterol:

0.0mg

Iron:

0.3mg

Sodium:

81mg

Calcium:

10mg