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cranberry chutney

If you like cranberries on your holiday table, you must make this!!  I read this recipe in a 2008 O Magazine and have made it every year since.  This is a fantastic accompaniment to Thanksgiving or Christmas turkey or ham and it’s also great in a left-over turkey sandwich.  Or you can jar it up, put a pretty ribbon on it, and give it as party favors for your Thanksgiving celebration.  With only 3 PointsPlus per 1/4 cup, it’s a great addition to your meal.

Cranberry Chutney

  • 4 cups fresh or frozen cranberries, picked over 
  • 2 1/2 cups sugar
  • 6 whole cloves
  • 2 (3 inch) cinnamon sticks
  • 1 tsp. salt
  • 2 Granny Smith apples, peeled, cored, and cut into 1/2 inch dice
  • 2 Anjou or Bosc pears, peeled, cored, and cut into 1/2 inch dice
  • 1 small yellow onion, diced
  • 1 cup golden raisins
  • 1/3 cup diced crystallized ginger

In a deep 6 quart saucepan, combine cranberries, sugar, 1 1/4 cups water, cloves, cinnamon sticks, and salt.  Bring to a boil over medium heat, stirring frequently to dissolve sugar.  Cook until berries begin to pop open, about 10 to 12 minutes.  Lower heat so mixture barely simmers.  Stir in apples, pears, onion, raisins, and ginger.  Continue to cook, stirring frequently, until thick, 10 to 15 minutes longer.  Remove from pan and allow mixture to cool to room temperature.  Discard cinnamon sticks and cloves.

Refrigerate in tightly sealed jars for up to 2 months.  Makes 8 cups

Recipe from O Magazine, December 2008.

Using the Weight Watcher’s Recipe Builder, I calculated that each 1/4 cup serving has 3 PointsPlus.

 
3 Comments

Posted by on November 7, 2011 in points plus, side dish, vegetarian

 

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