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Photo Credit: Elizabeth Newman

Cranberry Pomegranate Chutney

Give your classic cranberry sauce a sophisticated, seasonal twist this year! This chutney is more savory and offers more depth of flavor than the standby, but it's just as delicious with your Thanksgiving feast. Serve them in jars scattered around your Thanksgiving table for a chic presentation!

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Cranberry Pomegranate Chutney

Servings

4

Prep Time

5 minutes

Cook Time

25 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Cranberry Pomegranate Chutney

Ingredients

  • 2 teaspoons extra-virgin olive oil
  • 1 medium shallot (minced)
  • 2 teaspoons freshly grated ginger
  • ½ teaspoon ground cardamom
  • ¼ teaspoon ground cloves
  • ¼ teaspoon fine salt
  • 2 cups pomegranate juice
  • ½ cup agave ¼ cup apple cider vinegar
  • 2 tablespoons pomegranate molasses
  • 2 12- ounce bag fresh cranberries
  • 1 cup fresh pomegranate arils

Instructions

  1. Place the oil in a large saucepan over medium-high heat. Add the shallots, ginger, cardamom, cloves, and salt and sauté for 2 to 3 minutes, until the shallots are soft and fragrant. Add the juice, agave, vinegar, pomegranate molasses, and cranberries and bring to a boil.
  2. Reduce the heat to medium and simmer until the cranberries have burst and the chutney has thickened, about 15 to 20 minutes. Add the arils and cool the chutney to room temperature before transferring it to glass jars. Refrigerate the chutney until ready to use

Nutrition

Nutrition

Nutrition Serving Size
4
per serving
Calories
0
Amount/Serving % Daily Value
Carbs
56 grams
Protein
2 grams
Fat
3 grams
Sodium
169 milligrams
Fiber
10 grams
Sugar
38 grams
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dairy free
gluten free
nut free
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