Cranberry-Ginger Chutney

Cranberry-Ginger Chutney

1 Review
From: EatingWell Magazine, November/December 1998

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

Ingredients 32 servings

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Original recipe yields 32 servings
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  • 1 16-ounce can whole-berry cranberry sauce
  • ½ cup cider vinegar
  • 1 cinnamon stick
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon curry powder
  • ½ teaspoon crushed red pepper
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground pepper


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  • Ready In

  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 information

  • Serving size: 1 tablespoon
  • Per serving: 22 calories; 0 g fat(0 g sat); 0 g fiber; 5 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 3 g sugars; 12 IU vitamin A; 0 mg vitamin C; 1 mg calcium; 0 mg iron; 44 mg sodium; 5 mg potassium
  • Carbohydrate Servings: ½
  • Exchanges: Free Food

Reviews 1

July 08, 2016
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By: EatingWell User
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.
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