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Cherry Cranberry Chutney

 Cherry Cranberry Chutney
I found this recipe in a cookbook compiled by a friend’s quilting group. Try it with chicken—but don’t stop there. It’s good with turkey, ham, pork and venison, too.
8 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1 cup dried cherries
  • 1/2 cup fresh or frozen cranberries
  • 1/2 cup raisins
  • 1/4 cup sugar
  • 1/4 cup cider vinegar
  • 1/4 cup unsweetened apple juice
  • 1/4 cup chopped celery
  • 1-1/2 teaspoons grated lemon peel
  • 1/4 to 3/4 teaspoon crushed red pepper flakes
  • 1/2 cup chopped walnuts, toasted

Directions

  • In a small saucepan, combine the first nine ingredients. Bring to a
  • boil. Reduce heat to medium; cover and cook for 15-20 minutes or
  • until celery is tender, stirring occasionally.
  • Remove from the heat; stir in walnuts. Serve warm or at room
  • temperature. Refrigerate leftovers. Yield: 2 cups.
Nutritional Facts: 1/4 cup equals 159 calories, 5 g fat (trace saturated fat), 0 cholesterol, 5 mg sodium, 29 g carbohydrate, 2 g fiber, 3 g protein.