Not the same old Cranberry Relish!
As of 2007, this has become a real family favorite
(as long as we also have the jellied cranberry sauce available too!)
Cooking Light suggestions: Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.
1 cup sugar
1 cup water
1/2 cup port or other sweet red wine (I also used 100% red grape juice as a sub)
1/4 teaspoon ground allspice (I prefer to use cinnamon alone)
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted (being a true Texan, I've used pecans)
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)
combine first 4 ingredients in a medium saucepan; bring to boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in nuts, grated rind, and extract. Garnish with orange rind strips, if desired.
cover and chill.
Yield: 16 servings of 1/4c
calories: 108, Fat 3g, protein, 1/5g, cholesterol 0.0g, calcium 11mg; sodium 2 mg; fiber 1.8g; iron .3mg, carbohydrate 19.7 g
