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Cranberry-Blueberry Chutney

Stefania Lamacchia
by Stefania Lamacchia on Oct 3, 2018 4:45:31 PM

A turkey feast isn't complete without a side of cranberry sauce. While most of us appreciate the convenience of canned goods, we promise this Cranberry-Blueberry Chutney recipe is just as simple as any of your ready-to-go options. Besides, the addition of Longo's Frozen Blueberries will ensure your Thanksgiving favourite stands out above the rest. 

Prep: 10 min Cook: 30 min Yield: 4 cups Cranberry-Blueberry-Chutney-Recipe


  • 1 1/2 cups fresh or frozen cranberries
  • 3/4 cup Longo’s Frozen Blueberries
  • 1/2 cup packed brown sugar
  • 1/2 cup Longo’s Signature Cranberry Port Chutney
  • 1/2 cup apple juice
  • 2 tsp minced fresh ginger
  • 1/2 tsp Longo’s Ground Cinnamon
  • 1/4 tsp grated lemon zest


Combine cranberries, blueberries, sugar, chutney, juice, ginger, cinnamon and zest in saucepan over medium heat. Bring to a boil, stirring occasionally. Reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally, until cranberries burst and soften. Let cool. Make-ahead: Cover and refrigerate for up to 3 days.

Per serving (1/4 cup): 50 calories; 0.1 g protein; 0 g fat; 12 g carbohydrate; 1 g fibre; 10 g sugars; 5 mg sodium.

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Stefania Lamacchia
Written by Stefania Lamacchia

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