Directions:
- In a saucepan combine cranberries, onions, pineapple, garlic, gingerroot, zest and juice and vinegar. Bring to a boil voer medium-ghihg heat stirring occasionally. Reduce heat cover and boil gently until cranberrries soften and burst, about 15 minutes. Add sugar, raisins, water, mustard, cinnamon, cloves and cayenne. Boil gently, stirring frequently about 15 minutes.(Will be a little runny but thickens as it cools).
- Prepare canner, lids and jars.
- Ladle chutney leave 1/2 in headspace. Wipe rim, remove air bubbles, place lid and rings. Process 10 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 417.11 Kcal (1746 kJ) | ||
| Calories from fat | 0.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.08g | 0% | |
|---|---|---|---|
| Sodium | 21.2mg | 1% | |
| Potassium | 434.7mg | 9% | |
| Total Carbs | 105.5g | 35% | |
| Sugars | 91.44g | 366% | |
| Dietary Fiber | 5.33g | 21% | |
| Protein | 1.91g | 4% | |
| Vitamin C | 21.4mg | 36% | |
| Iron | 0.6mg | 4% | |
| Calcium | 52mg | 5% | |
| Amount Per 100 g | |||
| Calories | 144.98 Kcal (607 kJ) | ||
| Calories from fat | 0.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.03g | 0% | |
|---|---|---|---|
| Sodium | 7.37mg | 1% | |
| Potassium | 151.09mg | 9% | |
| Total Carbs | 36.67g | 35% | |
| Sugars | 31.78g | 366% | |
| Dietary Fiber | 1.85g | 21% | |
| Protein | 0.66g | 4% | |
| Vitamin C | 7.4mg | 36% | |
| Iron | 0.2mg | 4% | |
| Calcium | 18.1mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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