Candied Fruit Cranberry Chutney Recipe

4 1 1
Candied Fruit Cranberry Chutney Recipe
Candied Fruit Cranberry Chutney Recipe photo by Taste of Home
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Candied Fruit Cranberry Chutney Recipe

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4 1 1
Publisher Photo
“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.
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling
MAKES:
20 servings
TOTAL TIME:
Prep: 10 min. Cook: 20 min. + cooling

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

Nutritional Facts

1/4 cup: 123 calories, 0 fat (0 saturated fat), 0 cholesterol, 18mg sodium, 32g carbohydrate (30g sugars, 2g fiber), 0 protein.

  • 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
  1. 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.
Originally published as Candied Fruit Cranberry Chutney in Taste of Home October/November 2006, p9

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katlaydee3 User ID: 3741999 93182
Reviewed Nov. 23, 2012

"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."

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