Recipe Image

Cranberry-Ginger Chutney

  • 20 m
  • 8 h
Ruth Cousineau
“This cranberry chutney is spiked with ginger, curry and crushed red pepper; serve alongside roast pork or chicken.”

Ingredients

    • 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

Directions

  • 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.
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