Nutritional Info

Nutrition Facts

Serving Size 1 (201g)

Calories 347
Calories from Fat 24 (7%)
Amount Per Serving %DIV
Total Fat 2.7g 4%
Saturated Fat 0.9g 5%
Monounsaturated Fat 1.3g
Polyunsaturated Fat 0.5g
Trans Fat 0.0g
Cholesterol 23.7mg 8%
Sodium 142mg 6%
Potassium 266.2mg 6%
Total Carbohydrate 77.4g 26%
Dietary Fiber 4.2g 17%
Sugars 59.4g
Protein 8g 16%

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Recipe Description
The recipe makes a large quantity, because I have friends who demand a jar each autumn.  Because of the quantity, it is important to use a heavy bottomed pot.  The chutney will scorch  and stick, in a light weight saucepan.
Prep time
10 min
Cook time
55 min
Ready In
1 hr 5 min


Serves Tool

Serves To:USMetric
1/2 Cup(c)  walnuts, chopped (optional)
1/2 Cup(c)  dried apricots, chopped
1/2 Cup(c)  golden seedless raisins
6 Cup(c)  cranberries (fresh or frozen), sorted, rinsed and divided
4   oranges
1/4 Teaspoon(t)  allspice, ground
1/4 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  curry powder
1/2 Teaspoon(t)  cinnamon, ground
1/4 Teaspoon(t)  cardamom, ground
2 Cup(c)  honey
1 1/2 Cup(c)  water
1/2 Cup(c)  apple cider vinegar
1   lemon


Grate the lemon rind, avoiding the white pith under the surface.  Juice the lemon and put both the juice and rind into a pot with the vinegar, water, honey and spices.  Grate the rind of 1 of the oranges and put it into the pot.  Peel the oranges with a sharp paring knife to remove the rind and pith.  Slice the oranges and add to the pot.  Bring this mixture to a boil and cook for 5 minutes.  Reduce the heat to a simmer and add 3 cups of the cranberries, raisins and apricots.  Simmer for 30 minutes, until the chutney starts to thicken.  Stir in the remaining cranberries and the walnuts and cook for another 20 minutes, stirring frequently.

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