Subscribe to Email to Our Blog

Latest Blog Post

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

Ingredients:

  • 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

Directions:

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.

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Honey Sriracha Chicken

Sometimes you want nothing more than to be able to come home and whip up a simple and delicious meal ... so you can then...

Stefania Lamacchia
By Stefania Lamacchia - January 23, 2019
Persimmon & Beet Salad with Almonds

Bored of the same salad day after day? Then peruse our produce aisles for ideas to go from ordinary to extraordinary lunch...

Stefania Lamacchia
By Stefania Lamacchia - January 16, 2019
Dried Fruit and Nut Baklava

It's the time of year when your oven gets all the attention. And who's complaining, right — there's nothing better than the...

Stefania Lamacchia
By Stefania Lamacchia - December 21, 2018