Recipe: Curried Peach and Cranberry Chutney (using canned peaches and prepared chutney)

CURRIED PEACH AND CRANBERRY CHUTNEY

"Make this sweet-tart chutney up to a week in advance. Simply reheat before serving or serve cold."

32 ounces sliced cling peaches, canned in light syrup
1 (8 to 8 1/2 ounce) jar peach or mango chutney, large pieces cut
1 cup cranberries
1 tablespoon sugar
1/2 teaspoon curry powder

In 3-quart saucepan, combine all ingredients; over high heat, heat to boiling. Reduce heat to medium and cook, uncovered, 8 to 10 minutes, stirring occasionally until mixture thickens slightly and cranberries pop.

Serve sauce warm or cover and refrigerate to serve cold.

Makes 3 cups
Source: Good Housekeeping Holiday Party Cookbook

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MORE RECIPES:

Chutney Recipes (For and Using)

Recipes Using Peaches

Recipes Using Cranberries