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Cranberry Tomato Chutney

Total Time

Prep: 10 min. Cook: 20 min. + chilling

Makes

6 cups

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland

Ingredients

  • 5 cups fresh or frozen cranberries
  • 1 can (28 ounces) crushed tomatoes
  • 1 cup golden raisins
  • 3/4 cup sugar
  • 1 teaspoon salt
  • 3/4 teaspoon ground ginger

Directions

  1. In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.

Nutrition Facts

1/2 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 286mg sodium, 32g carbohydrate (23g sugars, 3g fiber), 2g protein.

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