Cranberry Chutney

Cranberry Chutney Recipe

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Cathy Gillespie


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


☆☆☆☆☆ 0 votes

Makes 5 cups
Stove Top


  • 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


  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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