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

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

1 tablespoon
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.

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