Cranberry Chutney Recipe

Name: Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup chopped Spanish onions; 1 1/2 tablespoons minced garlic; 2 1/4 teaspoons vegetable oil; 3 tablespoons cider vinegar; 1 teaspoon fresh thyme leaves; 1/2 teaspoon fresh rosemary; 1/2 teaspoon dried sage; 1/2 teaspoon salt; 1/3 teaspoon ground allspice; 1/3 teaspoon cayenne pepper; Pinch black pepper; Two 16-ounce cans whole cranberry sauce

Servings: persons

1 cup chopped Spanish onions
1 1/2 tablespoons minced garlic
2 1/4 teaspoons vegetable oil
3 tablespoons cider vinegar
1 teaspoon fresh thyme leaves
1/2 teaspoon fresh rosemary
1/2 teaspoon dried sage
1/2 teaspoon salt
1/3 teaspoon ground allspice
1/3 teaspoon cayenne pepper
Pinch black pepper
Two 16-ounce cans whole cranberry sauce

1
Saute the onions and garlic in the vegetable oil in a medium pot until golden.
2
Add the vinegar, thyme, rosemary, sage, salt, allspice, cayenne pepper, black pepper and cranberry sauce.
3
Simmer until the cranberries and the chutney begin to thicken, about 20 minutes.
4
Add water during cooking, as necessary, if the mixture becomes too thick.
5
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity.
6
The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

kcal

Calories

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Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup chopped Spanish onions, 1 1/2 tablespoons minced garlic, 2 1/4 teaspoons vegetable oil, 3 tablespoons cider vinegar, and more.

Yes, Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Chutney

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