Cranberry Chutney

"This is an excellent very versatile chutney. We serve it with turkey, pork chops, and on a turkey sandwich. It is also VERY excellent served cold, spooned over cream cheese with crackers."
 
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Ready In:
40mins
Ingredients:
7
Serves:
20
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ingredients

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directions

  • Drain the peaches, reserving juice, and chop coarsely.
  • Place cranberries, juice, sugar, and onion in a saucepan over medium heat and cook until cranberries begin to"pop".
  • Add pecans, seasonings, and peaches, and cook 10 minutes longer.
  • Remove from heat, and allow to cool.
  • Pack into 4 2-cup jars.
  • This keeps in the fridge for 2 months or can be frozen.

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Reviews

  1. I loved this chutney! I put half of the batch through the food processer and then mixed it back with the chunky half, and I thought the consistency was just right. Thanks! I'll use this one again for sure!
     
  2. OH WOW ! This is yummy ! I will be making this for years to come . Thanks for sharing this keeper recipe !
     
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RECIPE SUBMITTED BY

<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>
 
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