Cranberry Chutney

Cranberry Chutney

Makes about 2 cups

A sweet and spicy accompaniment to your holiday turkey. And great when spread on turkey sandwiches.

  • 12 ounces fresh cranberries
  • 1/4 medium chopped onion
  • 1 cup sugar
  • 1 tablespoon fresh ginger
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/4 teaspoon sea salt
  • 1/4 cup chopped pecans, lightly toasted
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Combine cranberries, onion, sugar, ginger, cayenne, cinnamon, cardamom, and salt in a saucepan. Cook over medium heat 5 to 6 minutes, stirring constantly. When cranberries start to explode remove from the heat. Allow to cool slightly and stir in pecans.
Let chutney come to room temperature. Cover and refrigerate 2 days before serving.

Nutritional Info: 
Per Serving:Serving size: about 3 Tbsp, 120 calories (20 from fat), 2g total fat, 0g saturated fat, 0mg cholesterol, 60mg sodium, 25g carbohydrate (2g dietary fiber, 23g sugar), 0g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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