Cranberry Tomato Chutney Recipe

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland Frozen Meat


Quick

Test Kitchen Approved


TOTAL TIME: Prep: 10 min. 
Cook: 20 min. + chilling
MAKES: 12 servings


Ingredients

•     5 cups fresh or frozen cranberries
•     1 can (28 ounces) crushed tomatoes
•     1 cup golden raisins
•     3/4 cup sugar
•     1 teaspoon salt
•     3/4 teaspoon ground ginger

Directions

    In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving. Yield: 6 cups. Buffalo Meat



Nutritional Facts

1 serving (1/2 cup) equals 126 calories, trace fat (trace saturated fat), 0 cholesterol, 286 mg sodium, 32 g carbohydrate, 3 g fiber, 2 g protein. Halal Meat


Originally published as Cranberry Tomato Chutney in Taste of Home October/November 2004, p42