Cranberry and More Holiday Chutney Recipe

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This chutney was developed by me before a noon television segment on healthy eating. I wanted to include cranberries and not just a typical side cranberry relish. I wanted to include the berries along with some dried cherries, both of which are high in antioxidants and fibers. I then added some walnuts. Cooking the ingredients in a pomegranate juice with port gives a richness of flavors that is only believed by eating with cheese and a cracker.
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  • 3 cups cranberries
  • 2 cups dried cherries
  • 1 cup walnut pieces, toasted
  • 1/4 cup orange zest
  • 1/2 cup port
  • 1/2 cup pomegranate juice
  • 1/2 cup orange juice
  • In a large saucepan, mix port with the two juices; bring to a simmer.
  • Add cranberries and bring quickly to a boil; reduce to a simmer; cook until skins begin to burst.
  • Add dried cherries to cranberries; allow to simmer for five minutes.
  • Stir in walnut pieces.
  • Remove from heat. Stir in orange zest.
  • Refrigerate up to 7 days.
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