Cranberry Chutney

Cranberry Chutney

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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

How to Make Cranberry Chutney

Step-by-Step

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

Printable Recipe Card

About Cranberry Chutney

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



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