Quick Cranberry Chutney
- 1 of 2 Combine cranberries, juice, sugar, raisins, cardamom and ginger in a saucepan. Bring to a boil over high heat. Reduce heat to medium and simmer 10 minutes, stirring, until cranberries have burst and sauce thickens.
- 2 of 2 Remove pan from heat and stir in salt. Transfer chutney to a serving bowl and cool for at least 1 hour.
Servings Per Recipe: 8
Per Serving: 37 mg sodium, 2 g fiber, 0 g pro., 0 g sat. fat, 26 g carb., 0 mg chol., 103 kcal cal., 0 g Fat, total