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Cranberry-Apple Chutney

 Cranberry-Apple Chutney
"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire
16 ServingsPrep: 20 min. Cook: 35 min. + chilling

Ingredients

  • 1-1/4 cups sugar
  • 1/2 cup water
  • 1 package (12 ounces) fresh or frozen cranberries
  • 2 large tart apples, peeled and finely chopped
  • 1 medium onion, chopped
  • 1/2 cup golden raisins
  • 1/2 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts, toasted

Directions

  • In a large saucepan over medium heat, bring sugar and water to a
  • boil. Reduce heat; simmer, uncovered, for 3 minutes. Carefully stir
  • in the cranberries, apples, onion, raisins, brown sugar, vinegar,
  • cinnamon, salt, allspice and cloves.
  • Return to a boil. Reduce heat; simmer, uncovered, for 20-25 minutes
  • or until desired thickness, stirring occasionally. Just before
  • serving, stir in walnuts. Serve warm or cold. Yield: 4 cups.
Nutritional Facts: 1/4 cup equals 147 calories,

2 of 2

Cranberry-Apple Chutney (continued)

Nutritional Facts: 2 g fat (trace saturated fat), 0 cholesterol, 41 mg sodium, 32 g carbohydrate, 2 g fiber, 1 g protein.