Candied Fruit Cranberry Chutney Recipe

Candied Fruit Cranberry Chutney Recipe Candied Fruit Cranberry Chutney Recipe photo by Taste of Home Rating 4

“I serve this sweet-tart condiment with turkey, chicken and pork, and find it a nice little gift to share with family and friends at holiday time,” writes Heather Hewgill of Elora, Ontario.

This recipe is:

Quick

  • Rate
  • Print
  • Grocery List
  • Recipe Box
  • My Savings
  • Email
[X]

Rate Candied Fruit Cranberry Chutney Recipe

Click on stars to rate
 

Would you make this recipe again?
[X]
Candied Fruit Cranberry Chutney Recipe
  • Prep: 10 min. Cook: 20 min. + cooling
  • Yield: 20 Servings
10 20 30

Ingredients

  • 4 cups fresh or frozen cranberries
  • 2 cups packed brown sugar
  • 1 medium apple, peeled and diced
  • 3/4 cup white vinegar
  • 3/4 cup chopped mixed candied fruit
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground mustard
  • 1/8 to 1/4 teaspoon ground cloves

Directions

  • In a large saucepan, combine all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes or until slightly thickened, stirring occasionally. Cool. Transfer to a bowl; cover and refrigerate until serving. Yield: 5 cups.

Nutritional Facts 1 serving (1/4 cup) equals 123 calories, trace fat (trace saturated fat), 0 cholesterol, 18 mg sodium, 32 g carbohydrate, 2 g fiber, trace protein.

Originally published as Candied Fruit Cranberry Chutney in Taste of Home October/November 2006, p9

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Candied Fruit Cranberry Chutney

Candied Fruit Cranberry Chutney Recipe

Candied Fruit Cranberry Chutney

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

(1-1) of 1 reviews

Reviewed on Nov. 23, 2012 by katlaydee3

This was good served with our Thanksgiving dinner. I actually liked the flavor better when the sauce was still warm, so I am going to try heating some up a little with the leftovers.

 
 

Memorial Day Recipes

Memorial Day Recipes
Advertise with us
ADVERTISEMENT
Advertise with us
ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT