ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Cranberry Chutney

Yield 3 1/2 cups


  • 1/2 medium onion, chopped
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper, seeded and chopped
  • 1 (1/2-inch-thick) slice fresh ginger, peeled and chopped
  • 2 tablespoons white wine vinegar
  • 1/2 teaspoon grated lime rind
  • 1 tablespoon fresh lime juice
  • 2 (16-ounce) cans whole-berry cranberry sauce
  • 1/4 cup sugar

How to Make It

  1. Cook onion and next 6 ingredients in a large saucepan over medium-high heat, stirring constantly, 10 to 15 minutes or until mixture is tender. Stir in cranberry sauce and sugar; bring to a boil. Remove from heat.

  2. Cover and chill 2 hours. Store in refrigerator up to 2 weeks.