This dish has become a holiday tradition with us. My 5-year old loves it. It's very easy to make.
Baked Cranberry-Ginger Chutney
James Carrier
Notes: You can make this sauce up to 1 week ahead; cover and chill.
Yield: Makes about 1 3/4 cups; 12 to 14 servings
Recipe from
More From Sunset
Nutritional Information
Amount per serving
- Calories: 69
- Calories from fat: 1%
- Protein: 0.1g
- Fat: 0.1g
- Saturated fat: 0.0g
- Carbohydrate: 18g
- Fiber: 0.9g
- Sodium: 0.8mg
- Cholesterol: 0.0mg
Ingredients
- 12 ounces fresh or frozen thawed cranberries
- 1 cup sugar
- 1/3 cup cider vinegar
- 2 tablespoons chopped fresh ginger
- 5 whole cloves
- 1 cinnamon stick
Preparation
- 1. Sort 1 package (12 oz.) fresh or thawed frozen cranberries, discarding any bruised or decayed fruit. Rinse and drain berries.
- 2. In an 8- or 9-inch square baking dish, mix cranberries, 1 cup sugar, 1/3 cup cider vinegar, 2 tablespoons chopped fresh ginger, 5 whole cloves, and 1 cinnamon stick (about 3 in.).
- 3. Bake, uncovered, in a 350° regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, 50 to 60 minutes. Lift out and discard cloves and cinnamon, if desired. Serve warm or cool.
- Nutritional analysis per 2 tablespoons.
Baked Cranberry-Ginger Chutney Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Make-Ahead
- CUISINE: American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless
- COOKING METHOD: Bake
- PUBLICATION: Sunset
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