Directions:
- Saute the onions and garlic in the vegetable oil in a medium pot until golden. Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce. Simmer until the cranberries and the chutney begin to thicken, about 20 minutes. Add water during cooking, as necessary, if the mixture becomes too thick.
- This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 44.84 Kcal (188 kJ) | ||
| Calories from fat | 23.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.64g | 4% | |
|---|---|---|---|
| Sodium | 297.33mg | 12% | |
| Potassium | 106.54mg | 2% | |
| Total Carbs | 3.28g | 1% | |
| Sugars | 1.82g | 7% | |
| Dietary Fiber | 0.23g | 1% | |
| Protein | 1.43g | 3% | |
| Vitamin C | 1.5mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 10.7mg | 1% | |
| Amount Per 100 g | |||
| Calories | 57.84 Kcal (242 kJ) | ||
| Calories from fat | 30.67 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.41g | 4% | |
|---|---|---|---|
| Sodium | 383.56mg | 12% | |
| Potassium | 137.44mg | 2% | |
| Total Carbs | 4.24g | 1% | |
| Sugars | 2.35g | 7% | |
| Dietary Fiber | 0.29g | 1% | |
| Protein | 1.84g | 3% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.2mg | 1% | |
| Calcium | 13.8mg | 1% | |
* 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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