Cranberry Chutney Recipe

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Cranberry Chutney

Cathy Gillespie

By
@circlemoon8

Great with cold beef... but don't let that limit you.

Rating:
☆☆☆☆☆ 0 votes
Serves:
Makes 5 cups
Method:
Stove Top

Ingredients

16 oz
canned peeled tomaotes, cut into large chunks, with liquid
4 c
fresh cranberries
1 c
raisins
3/4 c
sugar
1 tsp
salt
1/2 tsp
ground gingerroot

Step-By-Step

1Combine ingredients in a large saucepan; cover and bring to a boil over medium heat. Simmer 15 minutes.
2Allow to cool to room temperature, then refrigerate in a tightly covered container for at least 2 days before serving.

About this Recipe

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Gluten-Free