Fruity Cranberry Chutney Recipe
- 2-1/4 cups packed brown sugar
- 1-1/2 cups cranberry juice
- 1/2 cup cider vinegar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 2 packages (12 ounces each) fresh or frozen cranberries
- 2 medium oranges, peeled and sectioned
- 1 medium tart apple, peeled and coarsely chopped
- 1/2 cup dried currants or golden raisins
- 1/2 cup dried apricots, coarsely chopped
- 2 tablespoons finely grated orange peel
- In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
- Stir in the cranberries, oranges, apple, currants, apricots and orange peel. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled. Yield: about 5 cups.
Reviews for Fruity Cranberry Chutney
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I was looking for an alternative to cranberry sauce and found this recipe in the Taste of Home Thanksgiving magazine two years ago. It was such a hit that I now keep a container of it in the fridge all year long. I added a half cup of white sugar because I like things on the sweet side, but if you you like dishes with a slight tartness to them, the recipe is perfect as is. It makes a large amount, but keeps well in the fridge for a long time. We eat it with all sorts of meals -poultry, ham, roast pork, even fish. Buy some extra bags of cranberries during the holidays and put them in the freezer - you'll want to make this in all seasons!