Cranberry Chutney II
Ingredients1 h 20 m servings 29 cals
- 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: 29 calories; 0 g fat; 7.5 g carbohydrates; 0.1 g protein; 0 mg cholesterol; 60 mg sodium. Full nutrition
ReviewsRead all reviews 3
The flavor of this dish is very complex, which I loved. Still, I think it was a bit too tomato-ey for the family. I will probably tone down the tomatoes and hike up the brown sugar next time. Bu...
Really spicey and good! Reminds me of the chutney at our favorite Indian Restaurant. I left out the tomatoes and the raisins, and it made a great crunchy alternative to regular old cranberry s...