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Recipe Detail Page
Cranberry Mango Chutney
Holiday 2012
This recipe is a cross between a classic mango chutney and a cranberry sauce. The result is a delicious combination of sweet and tangy that’s perfect for turkey.
Makes 2½ cups (625 mL)
2 mangoes
1 small onion
1 small red pepper
2 tsp (10 mL) vegetable oil
1 cup (250 mL) frozen cranberries
½ cup (125 mL) lightly packed brown sugar
2 tbsp (30 mL) apple-cider vinegar
2 tbsp (30 mL) finely chopped fresh ginger
1 Finely dice mangoes, onion and pepper. Heat oil in a large saucepan set over medium-low. When hot, add onion and pepper. Cook stirring occasionally 5 to 7 minutes or until softened slightly. Add mangoes, cranberries, sugar, vinegar and ginger.
2 Reduce heat to medium-low. Stir often, gently smashing cranberries for 30 minutes or until softened and chutney has a cranberry sauce- like thick texture.
Makes 2½ cups (625 mL)
