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Cranberry Chutney Recipe

Cranberry Chutney Recipe

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. —Karyn Gordon, Rockledge, Florida
TOTAL TIME: Prep: 40 min. + chilling YIELD:24 servings

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

  • 1. In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
  • 2. 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: 70 calories, trace fat (trace saturated fat), 0mg cholesterol, 5mg sodium, 18g carbohydrate (16g sugars, 1g fiber), trace protein

Reviews for Cranberry Chutney

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MY REVIEW
Reviewed Dec. 25, 2014

"So good!"

MY REVIEW
Reviewed Jan. 17, 2014

"Everyone loves this! It was a great hit with Christmas ham, and also over cream cheese with crackers as a snack."

MY REVIEW
Reviewed Dec. 25, 2013

"This is a great cranberry chutney, even the people that normally would not have any cranberry sauce with their meal really liked this. I have also used it with pork. Just love this one."

MY REVIEW
Reviewed Dec. 2, 2013

"Very good but will omit the cinnamon next time. Makes a great side dish with poultry."

MY REVIEW
Reviewed Dec. 1, 2013

"This is so delicious! I served it for Thanksgiving this year instead of cranberry sauce, and everyone loved it. The recipe makes a lot, so I shared some with friends, who also loved it and requested the recipe to make for their next holiday meal. This will be a staple during the holidays from now on!"

MY REVIEW
Reviewed Nov. 11, 2013

"I changed the recipe some. Instead of white sugar I used Splenda and used only 1/4 cup packed brown sugar. I would give it a 5 star rating and will make it again. Perhaps the next time I will use the Splenda brown sugar if I have some."

MY REVIEW
Reviewed Dec. 7, 2012

"Made this for my leftover Thanksgiving turkey sandwiches. It is easy and delicious!"

MY REVIEW
Reviewed Dec. 14, 2010

"Very good with turkey and Dressing!"

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