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Cherry-Pomegranate Chutney

Yield: 1-3/4 cups
Prep 15 mins Cook 35 mins to 36 mins
Cherry-Pomegranate Chutney
Ingredients
  • 1  tablespoon  olive oil
  • 2  medium  onions, chopped (1 cup)
  • 1  tablespoon  grated fresh ginger
  • 2  cloves  garlic, minced (1 tsp.)
  • 1/4  teaspoon  ground cinnamon
  • 1/8  teaspoon  ground allspice
  • 1 12  ounce package  frozen dark sweet cherries
  • 1/2  cup  unsweetened pomegranate juice
  • 3  tablespoons  sugar
  •  Seeds from 1 small pomegranate (3/4 cup)
  • 1/4  teaspoon  salt
Directions

1. In large nonstick skillet heat oil over medium heat. Add onions, ginger, and garlic. Cook, about 5 to 6 minutes, stirring occasionally, until tender and translucent. Stir in cinnamon and allspice; cook about 15 to 20 seconds, until fragrant. Add cherries, pomegranate juice, and sugar.

2. Increase heat to medium-high. Bring onion-cherry mixture to boiling. Reduce heat to medium-low. Simmer, uncovered, about 30 minutes, stirring occasionally until onion-cherry mixture is thickened. Remove from heat. Stir in pomegranate seeds and salt. Refrigerate chutney, covered, up to 1 week. Makes 1-3/4 cups.

Nutrition Facts (Cherry-Pomegranate Chutney)
  • cal. (kcal) 54,
  • Fat, total (g) 1,
  • chol. (mg) 0,
  • sat. fat (g) 0,
  • carb. (g) 11,
  • Monosaturated fat (g) 1,
  • Polyunsaturated fat (g) 0,
  • fiber (g) 1,
  • sugar (g) 8,
  • pro. (g) 1,
  • vit. A (IU) 49,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 4,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 43,
  • Potassium (mg) 37,
  • calcium (mg) 0,
  • iron (mg) 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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