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Cranberry Chutney

 Cranberry Chutney
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
24 ServingsPrep: 40 min. + chilling

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

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