Warm Cranberry And Apple Chutney

Recipe Ingredients

1 teaspoon	5ml	Olive oil
1		Red onion - chopped
1 teaspoon	5ml	Minced garlic
2		Tart apples - unpeeled, cored,
		And diced
2 cups	186g / 6.6oz	Fresh or frozen cranberries
1/2 cup	80g / 2.8oz	Light brown sugar - (packed)
3 tablespoons	45ml	White balsamic vinegar
1/4 teaspoon	1.3ml	Mustard seeds
1/4 teaspoon	1.3ml	Dried red pepper flakes
1/4 teaspoon	1.3ml	Ground ginger
1/8 teaspoon	0.6ml	Salt
1/8 teaspoon	0.6ml	Ground allspice
1/8 teaspoon	0.6ml	Ground cloves

Recipe Instructions

Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute.

Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.)

Serve with pork, ham, lamb or poultry. It also makes a tasty, low-fat sandwich spread.

This recipe yields 3 cups.

Each 1/4 cup: 59 calories; 29 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 14 grams carbohydrates; 0 protein; 1.32 grams fiber.

Source:
The Los Angeles Times, 01-16-2002

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