Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops.

Recipe by Southern Living November 2006

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Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Yield:
Makes about 4 1/2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.

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