Ingredients
1 bag (12 ounces) cranberries, stemmed and washed
2 small tangerines, unpeeled, halved, seeded, cut into 1/2-inch wedges
1/4 cup chopped onion
1 cup sugar
1 tablespoon grated fresh ginger
1/2 teaspoon cayenne pepper
1/4 teaspoon cinnamon
4 green cardamom pods, husked, seeds ground
1/3 teaspoon salt
1/4 cup chopped walnuts
Preparation
Combine all the ingredients except the walnuts in a large, heavy, nonaluminum pan. Cook over medium heat, stirring until sugar dissolves. Increase heat and boil until the cranberries pop, 3 to 4 minutes. Remove from heat. Stir in the nuts. When completely cool, spoon the chutney into sterilized jars. Cover and refrigerate for at least 2 days before serving.
Serve at room temperature.
Note: This chutney will keep up to 3 months in the refrigerator.
PER TABLESPOON: 25 calories, 0 protein, 6 g carbohydrate, 0 fat, 0 cholesterol, 15 mg sodium, 0 fiber.
