Cranberry-Ginger Chutney

http://www.eatingwell.com/recipes/cranberry_ginger_chutney.html

From EatingWell:  November/December 1998

This cranberry chutney is spiked with ginger, curry and crushed red pepper; serve alongside roast pork or chicken.

About 2 cups | Active Time: 20 minutes | Total Time: 8 hours (includes chilling time)

Ingredients

• 1 16-ounce can whole-berry cranberry sauce
• 1/2 cup cider vinegar
• 1 cinnamon stick
• 1 tablespoon chopped fresh ginger
• 1 teaspoon curry powder
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

1. Combine cranberry sauce, vinegar, cinnamon stick, ginger, 1 teaspoon curry powder, crushed red pepper, salt and pepper in a large saucepan. Bring to a simmer over medium heat and cook, stirring occasionally, for 10 minutes. Cool. Cover with plastic wrap and refrigerate overnight.

Nutrition

Per tablespoon : 22 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 5 g Carbohydrates; 0 g Protein; 0 g Fiber; 40 mg Sodium; 5 mg Potassium

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