Cranberry Tomato Chutney Recipe

Cooking Directions

• STEP 1.In a saucepan, combine cranberries, tomatoes, sugar, vinegar, ginger, garlic, and spices.
• STEP 2.Bring the mixture to a boil over medium heat, then reduce the heat and simmer for about 20 minutes, or until the cranberries and tomatoes have softened and the mixture has thickened.
• STEP 3.Remove from heat and let the chutney cool completely before transferring it to a jar or container for storage.

Cooking Tips

• You can adjust the sweetness and tartness of the chutney by adding more or less sugar and vinegar, according to your taste.
• For a spicier chutney, you can add a pinch of red pepper flakes or a chopped chili pepper.
• This chutney can be served immediately, but the flavors will develop and intensify if you let it sit in the refrigerator for a day or two before serving.

Storage and Serving

• Store the cranberry tomato chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a condiment with cheese, roasted meats, sandwiches, or as a topping for crackers or crostini.
• You can also use this chutney as a glaze for roasted chicken or pork, or as a filling for savory pastries.