Cranberry Chutney


  • 1 pkg. (12 ounces) fresh cranberries
  • 1/2 cup balsamic vinegar
  • 1/2 cup sugar
  • 1 teaspoon nutmeg
  • 1 teaspoon cinnamon
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin


In medium saucepan, over high heat, combine cranberries, vinegar and sugar; bring to boil. Reduce heat to medium-low and add nutmeg, cinnamon, cayenne, and cumin. Simmer 20 to 25 minutes or until mixture is very thick, stirring frequently.


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