recipesCranberry Chutney

Tuesday, December 15, 2015 12:00 AM

Tis the season for cranberries! Fresh cranberry juice is often blended with other delicious fruits, and the leftover pulp is just as wonderful. Put that pulp to use with this festive Cranberry Chutney! Delicious spread on crostini with brie cheese or served alongside turkey, pork or chicken.

Use Product: Compact Juicer JM400
Yield: 16 Servings (Serving Size 2 Tbsp)


  • 1 cup cranberry drink pulp (cranberry, pineapple, orange, pomegranate, grape)
  • 1/4 cup firmly packed brown sugar
  • 1/2 tsp ground ginger
  • 1/4 tsp salt
  • 1 jalapeno pepper, seeded & minced
  • 3 green onions, chopped


Stir together pulp, sugar, ginger, and salt in a small saucepan over medium heat and bring to a boil. Reduce heat to low and let simmer until thickened, about five minutes. Remove from heat and stir in jalapeno and green onions. Cover and chill until ready to serve.

Nutrition Per Serving

Calories: 24
Protein: 0 g
Carbohydrate: 6 g
Sodium: 50 mg
Fat: 0g (0g Sat)
Cholesterol: 0mg