Cranberry Chutney

Cranberry Chutney Recipe

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Cathy Gillespie


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


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Makes 5 cups
Stove Top


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

How to Make Cranberry Chutney


  • 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.

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About Cranberry Chutney

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

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