Cranberry Chutney
- Ready In:
- 24hrs 15mins
- Ingredients:
- 11
- Yields:
-
2 1/2 Cups
- Serves:
- 10-16
ingredients
- 1 cup water
- 1 cup sugar
- 12 ounces cranberries, fresh (or frozen)
- 1⁄2 cup vinegar
- 1 cup raisins
- 1⁄2 cup peeled diced apple
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon ground cloves
- 1⁄2 cup chopped walnuts (optional)
directions
- Bring water and sugar to a boil in a medium saucepan over medium heat.
- Add remaining ingredients; return to a boil.
- Reduce heat and simmer 15 minutes or until apples are tender.
- Pour into a glass mixing bowl (acid foods can react with metal bowls).
- Place a piece of plastic wrap directly on chutney.
- Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
- Serve at room temperature.
- Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I've been making this recipe since last winter and realized I never posted my review, so here it is: Loved this! I prefer pecans, so I used them instead of the walnuts. I took it to an extended family party at Christmas and it was gone fast - people used it on sandwiches, with their turkey, we poured it over softened cream cheese and the kids scooped it up with crackers and celery, etc. It stores well, I even tried freezing it and it came out OK. I've made several batches of it; this is now our official recipe - no more cranberry sauce from a can! Thanks for sharing it!
-
Turned out amazing. We made a few modifications that added a bit of holiday spice and rouded out the flavor<br/><br/>1 cup water<br/>1 cup sugar<br/>12 ounces cranberries, fresh (or frozen)<br/>1/4 cup apple cider vinegar<br/>lemon juice to taste (1/4 cup or less)<br/>1 cup craisins (dried cranberries)<br/>1/2 cup peeled diced apple<br/>1/4 teaspoon allspice<br/>1/4 teaspoon ground ginger<br/>1/2 teaspoon cinnamon<br/>3/8 teaspoon ground cloves<br/>1/4 cup peeled diced pear
see 11 more reviews
Tweaks
-
Love this recipe and have made it for many years. So popular I now make a quadruple batch and then seperate in to jam jars to give as gifts during the season. When full jars are boiled, chutney will keep for 18 months! (I suggest you research jarring techniques on the net before starting) . I now substitute the water for orange juice and add chopped pieces and zest of 2 oranges (in a quadrupled recipe).
RECIPE SUBMITTED BY
Steve P.
United States