Serves: 5
Total Calories: 603
Yield: 6 cups
Combine all ingredients in a large heavy saucepan over medium heat. Bring to a boil. Reduce heat; cover and simmer for 20 to 25 minutes, stirring occasionally, until cranberries and raisins are tender. Transfer to a covered container; cool. Refrigerate for 2 to 3 days before serving. Keep refrigerated.
This Cranberry-Tomato Chutney recipe is from the Farmhouse Kitchen Cookbook. Download this Cookbook today.
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