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Cook time
25 minutes
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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
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Ingredients
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3 cups
fresh cranberries
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1/4 cup
dried cranberries
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1 (14.5-ounce)
can Muir Glen Organic Heirloom Brandywine Diced Tomatoes
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3/4 cup
sugar
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2 tablespoons
apple cider vinegar
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1 teaspoon
freshly grated ginger
Directions
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In a medium pan, combine all of the ingredients and bring to a boil.
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Once boiling, turn the heat down to low and simmer for 20 minutes, stirring occasionally until the dried cranberries are soft.
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Let the chutney cool, then refrigerate until serving time.
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Serve with assorted cheese and charcuterie.
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