Post by barb43 on Nov 30, 2019 3:35:47 GMT
Double Cranberry Chutney
Ingredients:
2 Tbsp Fresh Orange Juice
1 Tbsp Fresh Lemon Juice
1 tsp Cornstarch
1/2 tsp Dry Mustard
4 cups Fresh or Frozen Cranberries
1 cup Sugar
3/4 cut Ruby Port
1/2 cup Dried Cranberries
3 Tbsp Finely Diced Crystallized Ginger
2 Tbsp Grated Fresh Orange Zest
1 Tbsp Grated Fresh Lemon Zest
1/8 tsp Ground Cloves
Instructions:
1. Whisk together organge juice, lemon juice, cornstarch, and dry mustard in a small bowl. Set aside.
2. Combine cranberries, sugar, port, dried cranberries, ginger, orange zest, lemon zest, cloves, and pinch of salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar.
3. Stir cornstarch mixture into saucepan. Reduce heat to medium-low and simmer 10 to 15 minutes, or until sauce is thick and berries have burst. Cool, and serve chilled or at room temperature.
Per 1/4-cup serving: 90 cal; 0 gram protein; 0 gram total fat (0 gram sat fat); 23 grams carbohydrates; 2 grams fiber; 0 mg cholesterol; 11 mg sodium; 19 grams sugar.
Ingredients:
2 Tbsp Fresh Orange Juice
1 Tbsp Fresh Lemon Juice
1 tsp Cornstarch
1/2 tsp Dry Mustard
4 cups Fresh or Frozen Cranberries
1 cup Sugar
3/4 cut Ruby Port
1/2 cup Dried Cranberries
3 Tbsp Finely Diced Crystallized Ginger
2 Tbsp Grated Fresh Orange Zest
1 Tbsp Grated Fresh Lemon Zest
1/8 tsp Ground Cloves
Instructions:
1. Whisk together organge juice, lemon juice, cornstarch, and dry mustard in a small bowl. Set aside.
2. Combine cranberries, sugar, port, dried cranberries, ginger, orange zest, lemon zest, cloves, and pinch of salt in a medium saucepan. Bring to a boil, stirring to dissolve sugar.
3. Stir cornstarch mixture into saucepan. Reduce heat to medium-low and simmer 10 to 15 minutes, or until sauce is thick and berries have burst. Cool, and serve chilled or at room temperature.
Per 1/4-cup serving: 90 cal; 0 gram protein; 0 gram total fat (0 gram sat fat); 23 grams carbohydrates; 2 grams fiber; 0 mg cholesterol; 11 mg sodium; 19 grams sugar.