Cranberry-Ginger Chutney

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Cranberry-Ginger Chutney

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

Yield: about 2 cups
Active Time: 20
Total Time: 480

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

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

Nutrition Per Serving

calories 22
fat 0 g (0 g sat, 0 g mono)
cholesterol 0 mg
carbohydrates 5 g
protein 0 g
fiber 0 g
sodium 40 mg
potassium 5 mg

Nutrition Bonus

Carbohydrate Serving

Exchanges Free Food

From EatingWell November/December 1998