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

Ruth Cousineau
Source: EatingWell Magazine, November/December 1998


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

21.5 calories; proteing; carbohydrates 5.4g 2% DV; exchange other carbs 0.5; dietary fiber 0.3g 1% DV; sugars 3.5g; fatg; saturated fatg; cholesterolmg; vitamin a iu 11.8IU; vitamin cmg; folate 0.1mcg; calcium 0.8mg; ironmg; magnesium 0.5mg; potassium 5mg; sodium 43.7mg 2% DV; thiaminmg.

Reviews (1)

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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