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Cranberry Tomato Chutney Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 20 min. + chilling YIELD:12 servings


  • 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.

Nutritional Facts

1/2 cup: 126 calories, 0 fat (0 saturated fat), 0 cholesterol, 286mg sodium, 32g carbohydrate (23g sugars, 3g fiber), 2g protein.

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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."

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