Cranberry Tomato Chutney Recipe
- 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
- 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. Yield: 6 cups.
1/2 cup: 126 calories, trace fat (trace saturated fat), 0mg cholesterol, 286mg sodium, 32g carbohydrate (23g sugars, 3g fiber), 2g protein
Reviews for Cranberry Tomato Chutney
"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."