cranberry chutney

Recipe by
Cathy Gillespie
ARIZONA CITY, AZ

Great with cold beef... but don't let that limit you.

yield serving(s)
method Stove Top

Ingredients For cranberry chutney

  • 16 oz
    canned peeled tomaotes, cut into large chunks, with liquid
  • 4 c
    fresh cranberries
  • 1 c
    raisins
  • 3/4 c
    sugar
  • 1 tsp
    salt
  • 1/2 tsp
    ground gingerroot

How To Make cranberry chutney

  • 1
    Combine ingredients in a large saucepan; cover and bring to a boil over medium heat. Simmer 15 minutes.
  • 2
    Allow to cool to room temperature, then refrigerate in a tightly covered container for at least 2 days before serving.
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