Cinnamon Orange-Cranberry Chutney

Pork
Cinnamon Orange-Cranberry Chutney
0
11
60
40

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

1 1/2 cups fresh cranberries (OR frozen)
1 1/2 cups orange juice
1/4 teaspoon cinnamon
3 tablespoons red wine vinegar
1 shallots (small, minced)
1 clove garlic (minced)
1 tablespoon chives (finely chopped)
2 teaspoons lime zest (from 1 lime)
5 teaspoons honey
1/8 teaspoon salt
1 pinch pepper (freshly ground)

Directions

1Combine 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.
2Remove from heat. Stir in chives, honey, lime zest, salt and pepper.
3Serves 8 (about 4 to 5 teaspoons per serving).
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NutritionView more

60Calories
Sodium2%DV40mg
Fat0%DV0g
Protein2%DV<1g
Carbs4%DV13g
Fiber4%DV1g

PER SERVING *

Calories60Calories from Fat
% DAILY VALUE*
Total Fat0g0%
Saturated Fat0g0%
Trans Fat
Cholesterol
Sodium40mg2%
Potassium170mg5%
Protein<1g2%
Calories from Fat
% DAILY VALUE*
Total Carbohydrate13g4%
Dietary Fiber1g4%
Sugars8g16%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.