-
Cook time
25 minutes
-
Makes
1 batch
Author Notes
Why buy store-bought chutney, when you can just as easily make this sweet-and-tangy version from scratch? All you need are cranberries, canned tomatoes, sugar, ginger, and a dash of vinegar to balance out the sweetness. Make it a few days ahead of your holiday party, and serve alongside your favorite cheese and charcuterie for an impressive, fuss-free appetizer. —Food52
Test Kitchen Notes
This recipe was shared in partnership with Muir Glen. —The Editors
Ingredients
-
3 cups
fresh cranberries
-
1/4 cup
dried cranberries
-
1 (14.5-ounce)
can Muir Glen Organic Heirloom Brandywine Diced Tomatoes
-
3/4 cup
sugar
-
2 tablespoons
apple cider vinegar
-
1 teaspoon
freshly grated ginger
Directions
-
In a medium pan, combine all of the ingredients and bring to a boil.
-
Once boiling, turn the heat down to low and simmer for 20 minutes, stirring occasionally until the dried cranberries are soft.
-
Let the chutney cool, then refrigerate until serving time.
-
Serve with assorted cheese and charcuterie.
See what other Food52ers are saying.