Fruity Cranberry Chutney Recipe
An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. “It complements turkey and ham nicely,” she says. “We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.”
- 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
- 1. 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.
- 2. 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.
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