Advertisement

Cranberry-Ginger Chutney

November/December 1998

No votes yet

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


Cranberry-Ginger Chutney Recipe

Makes: About 2 cups

Active Time:

Total Time:

Ingredients

  • 1 16-ounce can whole-berry cranberry sauce
  • 1/2 cup cider vinegar
  • 1 cinnamon stick
  • 1 tablespoon chopped fresh ginger
  • 1 teaspoon curry powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Preparation

  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

Per tablespoon: 22 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 5 g carbohydrates; 0 g protein; 0 g fiber; 40 mg sodium; 5 mg potassium.

Exchanges: Free Food


More From EatingWell

Recipe Categories

Advertisement

EatingWell Magazine

Advertisement
more smart savings
Advertisement
World Wide Web Health Award Winner
Web Award Winner
World Wide Web Health Award Winner
Interactive Media Award Winner