Cranberry-Ginger Chutney

November/December 1998

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

Cranberry-Ginger Chutney

Makes: About 2 cups

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  • 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


  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.


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

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