cranberry chutney
Great with cold beef... but don't let that limit you.
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prep time
cook time
method
Stove Top
yield
Makes 5 cups
Ingredients
- 16 ounces canned peeled tomaotes, cut into large chunks, with liquid
- 4 cups fresh cranberries
- 1 cup raisins
- 3/4 cup sugar
- 1 teaspoon salt
- 1/2 teaspoon ground gingerroot
How To Make cranberry chutney
-
Step 1Combine ingredients in a large saucepan; cover and bring to a boil over medium heat. Simmer 15 minutes.
-
Step 2Allow to cool to room temperature, then refrigerate in a tightly covered container for at least 2 days before serving.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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