Cranberry Chutney II
- In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
- Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
Per Serving: 54 calories; 0.1 13.5 0.3 0 110 Full nutrition
ReviewsRead all reviews 4
I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to...
I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a be...
I am trying this recipe after buying a jar at the Blue Haring wine and specialty store in Tillamook, Or. My fiancee and I loved it so much thought we'd try to make our own. Will let you know ho...