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Category: Sauces and Condiments

Warm Cranberry and Apple Chutney

Duck always seems like a complicated thing to cook, but duck breasts are easy and they make a great winter dinner. They're available in the freezer section of most supermarkets . I recently seared spiced duck breasts medium-rare (I think ... Read more

Total time: 25 minutes | Makes 3 cups
  • 1 teaspoon olive oil
  • 1 red onion, chopped
  • 1 teaspoon minced garlic
  • 2 tart apples, unpeeled, cored and diced
  • 2 cups cranberries, fresh or frozen
  • 1/2 cup light brown sugar, packed
  • 3 tablespoons white balsamic vinegar
  • 1/4 teaspoon mustard seeds
  • 1/4 teaspoon dried red pepper flakes
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves

Step 1Heat the oil in a non-aluminum saucepan over medium-high heat. Add the onion; cook until soft, about 4 minutes. Stir in the garlic; cook 1 minute.

Step 2Add the apples, cranberries, sugar, vinegar, mustard seeds, red pepper flakes, ginger, salt, allspice and cloves. Bring to a boil, reduce the heat and simmer, covered, until the fruit is tender, about 10 minutes. (This can be kept 10 days refrigerated or frozen up to 1 month. To serve warm, gently reheat, adding water if the mixture is too thick. The chutney can also be served chilled or at room temperature.)

Each 1/4 cup:
59 calories; 29 mg sodium; 0 cholesterol; 1 gram fat; 0 saturated fat; 14 grams carbohydrates; 0 protein; 1.32 grams fiber.
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