1 12 oz bag fresh cranberries
2 tablespoons brandy-based orange liqueur
1/2 cucumber - peeled, seeded, and diced
2 stalks celery, chopped
6 tablespoons white sugar
4 slices pickled jalapeno pepper, finely chopped
Put the cranberries into a food processor, and pulse until finely chopped. Put them in a bowl, and add sugar, orange liqueur, cucumber, celery and jalapeno. Let it sit at room temperature for 15 minutes before serving to blend all the flavors.
Cranberry Chutney II
1 onion -- chopped
1 teaspoon oil
2 cups fresh cranberries
1 cup water
1/4 cup sugar
2 tablespoons dry mustard
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon mace
Sautonion in 1 teaspoon oil; stir in fresh cranberries, water and sugar. Boil 1 minute; stir in dry mustard and ground cloves, cinnamon and mace.
Per Serving: 69 Calories; 1g Fat 16.3 calories from fat; 1g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 2mg Sodium. Exchanges: 0 GrainStarch; 0 Lean Meat; 1/2 Vegetable; 1/2 Fruit; 0 Fat; 1/2 Other Carbohydrates.
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