Ingredients for Cranberry Ginger Chutney
- Fresh Cranberries
- Dried Apricots
- 1 cup packed light brown sugar
- Currants
- 1/2 cup finely chopped fresh ginger (or 2 tablespoons ground ginger)
- Cranberry Juice Cocktail
- Cinnamon
- Cayenne Pepper
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How to Make Cranberry Ginger Chutney
- Combine all ingredients in a medium saucepan over medium heat.
- Stir constantly until the brown sugar is completely dissolved.
- Bring to a boil, then reduce heat to a simmer and cook for 5 minutes, stirring occasionally, until cranberries have burst and the chutney has thickened slightly.
- Remove from heat and let cool completely.
- Transfer to an airtight container and refrigerate for at least 24 hours (or up to a week) to allow the flavors to fully develop.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
92g
Fat
0g
Carbs
8g