Cranberry Tomato Chutney Recipe
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
- 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.
Originally published as Cranberry Tomato Chutney in Taste of Home October/November 2004, p42
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Reviewed Dec. 25, 2010
We love this chutney. I've made it several times as an alternative to gravy since we have Christmas in the hot weather here in southern hemisphere. Delicious with turkey, ham or on sandwiches.