Cranberry Tomato Chutney
Cranberries are great as cranberry sauce with turkey or chicken, but this is a more fragrant and spicy take on the traditional recipe.
Ingredients
Serves: 22
- 225g cranberries, fresh or frozen
- 2 tomatoes - blanched, peeled and chopped
- 190ml water
- 60g sultanas
- 1/2 small onion, chopped
- 1 teaspoon salt
- 250g dark brown soft sugar
- 1/2 cup (125ml) cider vinegar
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
Directions
Preparation:15min ›
Cook:55min ›
Ready in:1hour10min
- In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries start to pop.
- Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.
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Reviews and Ratings
Global Ratings:
(7)
Reviews in English (5)
I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You. - 09 Oct 2009 (Review from Allrecipes USA and Canada)
I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper. - 18 Nov 2012 (Review from Allrecipes USA and Canada)
easy to make and tastes very nice with cheese and biscuits. - 24 Dec 2012 (Review from Allrecipes UK & Ireland)