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James Carrier Photo by: James Carrier

Baked Cranberry-Ginger Chutney

Notes: You can make this sauce up to 1 week ahead; cover and chill.

Sunset NOVEMBER 2003

  • Yield: Makes about 1 3/4 cups; 12 to 14 servings

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.

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
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Baked Cranberry-Ginger Chutney recipe

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