Ingredients Jump to Instructions ↓

  1. 2 can(s) (16-ounce) sliced cling peaches in light syrup , drained and cut up 1 jar(s) (8- to 8 1/2-ounce) peach or mango chutney , large pieces cut up 1 cup(s) cranberries 1 tablespoon(s) sugar 1/2 teaspoon(s) curry powder

Instructions Jump to Ingredients ↑

  1. 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. Serving size = 1 tablespoon


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