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Cherry-Pomegranate Chutney

Yield: 1-3/4 cups

Prep 15 mins Cook 35 mins to 36 mins

Ingredients

1 tablespoon olive oil
2 mediumonions, chopped (1 cup)
1 tablespoon grated fresh ginger
2 clovesgarlic, minced (1 tsp.)
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 12 ounce packagefrozen 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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