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
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Ingredients

Directions

  • 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.

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Nutrition Facts

22 calories; 44 mg sodium. 5.4 g carbohydrates; Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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Rating: 4 stars
07/08/2016
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