This cranberry chutney is spiked with ginger, curry and crushed red pepper; serve alongside roast pork or chicken. Source: EatingWell Magazine, November/December 1998

Ruth Cousineau


Ingredient Checklist


Instructions Checklist
  • 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 Facts

22 calories; 44 mg sodium. 5 mg potassium; 5.4 g carbohydrates; 0.3 g fiber; 3 g sugar; 12 IU vitamin a iu; 1 mg calcium; 1 mg magnesium;

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Rating: 4 stars
Requested Every Year Every year since I first made this in 1998 the extended family has asked that I bring this to the family holiday dinner. It's savory so the children who are after the sweet cranberry sauce pass this by. The adults always take servings and I sometimes double the recipe so that I have enough for leftovers and to share. Cons: A bit savory for some children. Read More