Cranberry Tomato Chutney

Name: Cranberry Tomato Chutney
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6 cups.
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

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

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.

Originally published as Cranberry Tomato Chutney in Taste of Home October/November 2004

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Louise.Hooper

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.