Cinnamon Orange-Cranberry Chutney
Pork
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).
NutritionView more
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.
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