Ginger-Cranberry Chutney Recipe | Vegetarian Times Skip to main content

Ginger-Cranberry Chutney

Spice up your holiday spread with this chile- and ginger-laced accompaniment that can be served warm or chilled. It tastes great on post-holiday sandwiches, too!

Ingredients: 

Ingredients: 

Ingredient Line: 
2 cups jarred mandarin-orange segments 
in light syrup
Ingredient Line: 
2 cups fresh or frozen cranberries
Ingredient Line: 
½ cup chopped onion
Ingredient Line: 
½ cup seeded and chopped Anaheim chile
Ingredient Line: 
½ cup sugar
Ingredient Line: 
2 Tbs. minced fresh ginger
Ingredient Line: 
¼ cup distilled white vinegar

Instructions: 

1  Drain orange segments; reserve ½ cup syrup.

2  Bring cranberries, onion, chile, and reserved syrup to a simmer in medium saucepan over medium heat. Cover, and simmer 7 to 10 minutes, or until cranberries pop. 

3  Stir in sugar, ginger, and vinegar. Simmer, uncovered, 10 minutes, or until thickened. Stir in orange segments, and simmer 10 minutes more. Cool slightly, then season with salt and pepper, if desired. 

Nutrition Information: 

Unit (Serving Size): 
per 1/4-cup serving
Calories: 
161
Protein: 
1 g
Total Fat: 
<1 g
Saturated Fat: 
0 g
Carbohydrates: 
41 g
Cholesterol: 
0 mg
Sodium: 
9 mg
Fiber: 
3 g
Sugar: 
36 g
Yield: 
serves 6