Quick Nectarine Chutney

Quick Nectarine Chutney


1 tablespoon Dierbergs vegetable oil
½ cup diced onion
½ cup diced red bell pepper
3 cups peeled and coarsely chopped nectarine
½ cup sweetened dried cranberries
½ cup firmly packed Dierbergs brown sugar
½ cup Dierbergs granulated sugar
1 teaspoon grated orange peel
¼ cup fresh orange juice
3 tablespoons white or red wine vinegar
¼ teaspoon salt


In large nonstick skillet, heat oil over medium-high heat. Add onion and bell pepper; cook stirring occasionally until vegetables are tender, about 4 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat and cook stirring occasionally until thickened and syrupy, about 20 to 25 minutes.
Makes about 2 cups

Servings: 16 (2 tablespoons each)
Serving Size: Per Serving

Per Serving
Calories: 81
Cholesterol: 0 mg
Fat: 1 g
Sodium: 39 mg
Carbohydrates: 18 g
Protein: 1 g
Fiber: 1 g