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Cranberry-Mango Chutney

1 cup water
2 Tbsp. brown sugar
1 cup orange juice
2 cups frozen mango, diced
1 12-oz. bag fresh cranberries
1 oz. candied ginger
1/2 cup cider vinegar
1 small cinnamon stick
1/2 small jalapeno, seeded and minced
1/2 large red onion, diced

 

In a large saucepan, combine all ingredients except the cinnamon stick, jalapeno and red onion. Stir constantly until the mixture begins to bubble.

Add the cinnamon stick. Turn heat to low and continue cooking until the cranberries soften (some may burst), while stirring occasionally. Be careful not to let the mixture stick to the bottom of the pan and burn.

Add the jalapeno and red onion. Remove from heat.

Ladle the chutney into clean, hot jars, leaving 1/4 inch of space. Store in the refrigerator for up to six months.

For best results, allow the chutney's flavors to mature for 2-3 weeks before opening or giving.

 

Yield: 4 jars, 1 cup each
Serving size: 1/2 cup

Nutritional information
Per serving: 108 calories, .2g total fat, .8g protein, 27.8g carbohydrate, 3.7g dietary fiber, 5.4mg sodium, 20.2g sugar