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

22 calories; carbohydrates 5.4g; dietary fiber 0.3g; sugars 3.5g; vitamin a iu 11.8IU; folate 0.1mcg; calcium 0.8mg; magnesium 0.5mg; potassium 5mg; sodium 43.7mg.

Reviews (1)

Read More Reviews
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
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