Cranberry-Tomato Chutney

Serves: 5
Total Calories: 603
Yield: 6 cups


5 cups cranberries
1 (28-ounce) can crushed tomato
1 cup golden raisins
3/4 cup sugar
1 teaspoon salt
3/4 teaspoon ground ginger


Combine all ingredients in a large heavy saucepan over medium heat. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally, until cranberries and raisins are tender. Transfer to a covered container; cool. Refrigerate for 2 to 3 days before serving. Keep refrigerated.

Nutritional Facts:

Serves: 5
Total Calories: 603
Calories from Fat: 0

This Cranberry-Tomato Chutney recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.

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