Cranberry-Ginger Chutney

Cranberry-Ginger Chutney

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

From EatingWell: November/December 1998
Yield: about 2 cups
Active Time: 20
Total Time: 480


  1. 1 16-ounce can whole-berry cranberry sauce
  2. 1/2 cup cider vinegar
  3. 1 cinnamon stick
  4. 1 tablespoon chopped fresh ginger
  5. 1 teaspoon curry powder
  6. 1/2 teaspoon crushed red pepper
  7. 1/2 teaspoon salt
  8. 1/4 teaspoon freshly ground pepper


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 Per Serving: 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.

Nutrition Bonus:

Carbohydrate Serving

Exchanges: Free Food