Cranberry Tomato Chutney Recipes

CRANBERRY TOMATO CHUTNEY

Cranberry Tomato Chutney image

The unique flavor of this chutney complements turkey, pork and duck. At holiday time, I make a big batch so I have some to serve, some to share and some to freeze. To make a quick appetizer, blend up 1-1/2 cups, pour over cream cheese and serve with crackers. -Kathy Garnes Laurel, Maryland

Provided by Taste of Home

Time 30m

Yield 6 cups.

Number Of Ingredients 6

Ingredients

5 cups fresh or frozen cranberries
1 can (28 ounces) crushed tomatoes
1 cup golden raisins
3/4 cup sugar
1 teaspoon salt
3/4 teaspoon ground ginger

Steps:

In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until cranberries and raisins are tender, stirring occasionally. Cool. Cover and refrigerate for 2-3 days before serving.

Nutrition Facts : Calories 126 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 286mg sodium, Carbohydrate 32g carbohydrate (23g sugars, Fiber 3g fiber), Protein 2g protein.

CRANBERRY-TOMATO CHUTNEY

Cranberry-Tomato Chutney image

Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine Johnson

Categories Side Dish Sauces and Condiments Recipes Relish Recipes Cranberry Relish Recipes

Time 1h20m

Yield 40

Number Of Ingredients 11

Ingredients

2 cups cranberries
¾ cup tomatoes - peeled, seeded, and coarsely chopped
⅓ cup golden raisins
¼ cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
½ cup cider vinegar
½ teaspoon ground ginger
½ teaspoon ground cloves
½ teaspoon ground black pepper
¾ cup water

Steps:

In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Nutrition Facts : Calories 29.4 calories, Carbohydrate 7.5 g, Fiber 0.4 g, Protein 0.1 g, Sodium 60.5 mg, Sugar 6.5 g

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