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Candied Fruit Cranberry Chutney Recipe

Candied Fruit Cranberry Chutney Recipe photo by Taste of Home

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“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.

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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

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Reviews for Candied Fruit Cranberry Chutney

Candied Fruit Cranberry Chutney

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(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.