Cranberry Tomato Chutney
Total TimePrep: 10 min. Cook: 20 min. + chilling
- 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.
Nutrition Facts1/2 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 286mg sodium, 32g carbohydrate (23g sugars, 3g fiber), 2g protein.
Follow along as we show you how to make these fantastic recipes from our archive.
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.