Tomato Cranberry Chutney

By Food52
October 5, 2018

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.

This recipe was shared in partnership with Muir Glen.

Makes: 1 batch
Cook time: 25 min


  • 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


  1. In a medium pan, combine all of the ingredients and bring to a boil.
  2. Once boiling, turn the heat down to low and simmer for 20 minutes, stirring occasionally until the dried cranberries are soft.
  3. Let the chutney cool, then refrigerate until serving time.
  4. Serve with assorted cheese and charcuterie.

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