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Cranberry Tomato Chutney
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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
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.
Yield: 6 cups.
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Printed from tasteofhome.com Jul 24, 2008Copyright Reiman Media Group, Inc © 2008 |