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Baked Cranberry-Ginger Chutney

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

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

Step 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

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

Nutritional analysis per 2 tablespoons.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 69Calories from Fat 1
% Daily Value *
Total Fat 0.1g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.8mg1%
Total Carbohydrate 18g6%

Dietary Fiber 0.9g4%
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.