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Baked Cranberry-Ginger Chutney





Yields
Makes about 1 3/4 cups; 12 to 14 servings

Notes: You can make this sauce up to 1 week ahead; cover and chill.

Baked Cranberry-Ginger Chutney




James Carrier
 12 ounces fresh or frozen thawed cranberries
 1 cup sugar
 1/3 cup cider vinegar
 2 tablespoons chopped fresh ginger
 5 whole cloves
 1 cinnamon stick
Step 1
1

Sort 1 package (12 oz.) fresh or thawed frozen cranberries, discarding any bruised or decayed fruit. Rinse and drain berries.

Step 2
2

In an 8- or 9-inch square baking dish, mix cranberries, 1 cup sugar, 1/3 cup cider vinegar, 2 tablespoons chopped fresh ginger, 5 whole cloves, and 1 cinnamon stick (about 3 in.).

Step 3
3

Bake, uncovered, in a 350° regular or convection oven, stirring occasionally, until berries are tender when pierced and juices are syrupy, 50 to 60 minutes. Lift out and discard cloves and cinnamon, if desired. Serve warm or cool.

Step 4
4

Nutritional analysis per 2 tablespoons.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories69
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 18g7%

Dietary Fiber 0.9g4%
Protein 0.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.