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Cranberry-Cardamom Chutney





Yields
Makes about 1 2/3 cups; 8 servings

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

 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
Step 1
1

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

Step 2
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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories107
% Daily Value *
Total Fat 1.5g2%

Saturated Fat 0.9g5%
Cholesterol 3.9mg2%
Sodium 17mg1%
Total Carbohydrate 24g9%

Dietary Fiber 1.3g5%
Protein 0.4g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.