Baked Cranberry-Ginger Chutney

Name: Baked Cranberry-Ginger Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 14
Cuisine: Global
Ingredients: 79 milliliters cider vinegar; 1 cinnamon stick; 340 grams fresh or frozen thawed cranberries; 2 Tbsps chopped fresh ginger; 237 milliliters sugar

Baked Cranberry-Ginger Chutney is a gluten free and vegan condiment. This recipe serves 14. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 69 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. If you have cider vinegar, cinnamon stick, cranberries, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

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

Ingredients you will need

Cranberries

Berries

Fruit

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.).

Ingredients you will need

Cinnamon Stick

Apple Cider Vinegar

Fresh Ginger

Whole Clove

Cranberries

Sugar

Equipment you will use

Baking Pan

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.

Ingredients you will need

Cinnamon

Berries

Clove

Equipment you will use

Oven