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Cranberry Chutney

Southern Living NOVEMBER 1998

  • Yield: 3 1/2 cups

Ingredients

  • 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

Preparation

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.

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

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Cranberry Chutney Recipe

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