Cranberry Chutney Recipe

Cranberry Chutney Recipe photo by Taste of Home

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You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table.

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Cranberry Chutney Recipe

Prep: 40 min. + chilling

Yield: 24 Servings

40 40

Ingredients

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

Directions

In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.

Nutritional Facts 2 tablespoons equals 70 calories, trace fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.

Originally published as Cranberry Chutney in Country Woman Christmas Annual 2002, p45