Prep 15 mins
Cook 0 mins
This recipe makes 1 cup only and can be stored in the refrigerator. The recipes states that this chutney is good on leftover turkey sandwiches. Haven't tried it yet; however, I plan to make it for the holidays -- those turkey sandwiches sound so good.
- 1 (12 ounce) can whole berry cranberry sauce
- 2 tablespoons onions, finely chopped
- 1 jalapeno pepper, seeded and finely minced
- 1 tablespoon lime juice
- 2 teaspoons sugar
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon pepper
- In a medium bowl, combine all ingredients and mix well. Refrigerate, covered. Serve cold or at room temperature. Works well on leftover turkey sandwiches.
This sauce will add great zip to your dinner. I served this along with regular homemade cranberry sauce, and jalapeno version was gone in a flash. This is the only way to fly as far as I'm concerned. This would be wonderful served with pork as well. I made it with homemade sauce, pickled jalapeno slices and dried minced onions. Fantastic recipe Nancy...thanks for sharing. Made for Fall PAC 2011.
Wowzer, was this wonderful Nancy. I really enjoyed the addition of the jalapeno and the lime juice with the cranberry sauce. I opted to make my own cranberry sauce instead of using the canned stuff. Your changes worked well with the homemade sauce. It was out of this world good, so much flavor. Perfect served as a side with our stuffed chicken dinner and equally as good served with roast pork sandwiches. Thanks so much for sharing my friend. Made FYC Tag Game.
LOVED the sweet and the heat. OMGoodness! I made this to go on my turkey sandwich for lunch today. I also used some as a dip for cinnamon pita chips. Thanks for this recipe.