Cranberry Chutney With Port
2 (12-ounce) bags fresh cranberries, washed and picked through
Zest and juice of 1 large orange (about 1/2 cup of juice)
1 tablespoon balsamic vinegar
1 cup port wine
1 cup sugar
1 cup dried apricots (preferably Turkish), cut into strips
1 cup dried cherries
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon cinnamon
In a large, heavy pot, combine the cranberries, orange zest and juice, balsamic vinegar, port and sugar. Bring to low boil, then reduce heat to simmer. Add the apricots, cherries and salt.
Making sure the cranberries don’t burn, continue cooking over low-medium heat, stirring occasionally, for about 10 minutes, until the cranberries start to pop. Stir in the nutmeg, cloves and cinnamon. Continue cooking on low until thick, another 5 to 7 minutes. Taste and adjust seasonings, if necessary. Makes 16 servings.
Source: Elizabeth Karmel for The Associated Press.
Per serving: 130 calories, 0 fat, 0 cholesterol, 29 g carbohydrate, 3 g fiber, 23 g sugar, 1 g protein, 20 mg sodium.