Print Options

Back to Contest-Winning Winter Fruit Chutney >

Include these items:

Taste of Home Logo

Contest-Winning Winter Fruit Chutney

 Contest-Winning Winter Fruit Chutney
The pairing of sweet and tart fruits makes this chutney a wonderful accompaniment for pork. Not only is it a consistent blue-ribbon winner at fairs, it's a natural way to capture the best of autumn's harvest in a jar.
32 ServingsPrep: 20 min. Cook: 20 min.


  • 2 cups cider vinegar
  • 1 medium onion, finely chopped
  • 1/2 cup water
  • 1 tablespoon ground ginger
  • 1 tablespoon grated orange peel
  • 1-1/2 teaspoons salt
  • 2 garlic cloves, minced
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon crushed red pepper flakes
  • 3 cups packed brown sugar
  • 2 medium ripe unpeeled pears, finely chopped
  • 2 cups fresh or frozen cranberries
  • 1 large tart unpeeled apple, finely chopped
  • 1/2 cup dried currants


  • In a Dutch oven, combine the first nine ingredients. Bring to a boil
  • over medium heat, stirring occasionally. Reduce heat; cover and
  • simmer for 15 minutes.
  • Stir in the brown sugar, pears, cranberries, apple and currants.
  • Return to a boil. Reduce heat; simmer, uncovered, for 1 hour or
  • until fruit is tender and mixture has thickened.
  • Pour hot mixture into hot jars, leaving 1/4-in. headspace. Adjust

2 of 2

Contest-Winning Winter Fruit Chutney (continued)

Directions (continued)

  • caps. Process for 15 minutes in a boiling-water bath. Yield: 4
  • half-pints.
Nutritional Facts: 1 serving (2 tablespoons) equals 102 calories, trace fat (trace saturated fat), 0 cholesterol, 119 mg sodium, 27 g carbohydrate, 1 g fiber, trace protein.