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Recipe Summary

Yield:
8 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring all ingredients to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes. (It's not necessary to thaw frozen cranberries; just cook mixture longer.)

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  • Remove and discard cinnamon stick. Cool mixture to room temperature and store, tightly covered, in refrigerator, where it will thicken. Serve chutney chilled or at room temperature. (Chutney can be made and kept, refrigerated, up to 2 weeks ahead.)

Nutrition Facts

203 calories; fat 1g; protein 1g; carbohydrates 51g; fiber 1g; sodium 123mg.
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