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Description
Chef Michael Symon updates the common cranberry chutney for this holiday season. Serve as part of Ginger-Crusted Pork Cutlets with a Cinnamon Orange-Cranberry Chutney and Wilted Arugula. Recipe courtesy of Chef Michael Symon, on behalf of The National Pork Board
Ingredients
US|METRIC
8 SERVINGS
- 1 1/2 cups fresh cranberries (OR frozen)
- 1 1/2 cups orange juice
- 1/4 tsp. cinnamon
- 3 Tbsp. red wine vinegar
- 1 shallot (small, minced)
- 1 clove garlic (minced)
- 1 Tbsp. chives (finely chopped)
- 2 tsp. lime zest (from 1 lime)
- 5 tsp. honey
- 1/8 tsp. salt
- 1 pinch pepper (freshly ground)
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Directions
- Combine cranberries, orange juice, vinegar, shallot and garlic in non-reactive, medium saucepan. Bring to boil; reduce heat to medium. Simmer about 20 minutes or just until liquid has evaporated.
- Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
- Serves 8 (about 4 to 5 teaspoons per serving).
NutritionView More
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60Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories60Calories from Fat┅ |
| % DAILY VALUE |
| Total Fat0g0% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium40mg2% |
| Potassium170mg5% |
| Protein<1g |
| Calories from Fat┅ |
| % DAILY VALUE |
| Total Carbohydrate13g4% |
| Dietary Fiber1g4% |
| Sugars8g |
| Vitamin A6% |
| Vitamin C45% |
| Calcium2% |
| Iron2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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