Tuesday, November 16, 2010

Cranberry Chutney

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1 Package (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 a 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.  Cool before serving.

Linked to: Balancing Beauty and Bedlam, Lucky Star Lane, Life as Mom


  1. It's just not Thanksgiving for me without homemade cranberry sauce. I love all those spicy flavors in yours. It sounds like it would be good on turkey and even in sandwiches.

  2. Lisa it is definitely great for sandwiches made with leftover turkey! :)