Ginger Cranberry Chutney Recipe
I've been making this versatile chutney for more than two decades. It pairs well with poultry and pork. We also enjoy it on toasted English muffins or spread over a block of cream cheese for a quick appetizer.
- 5-1/4 cups water, divided
- 1/2 medium lime
- 5 whole cloves
- 1 cup packed dark brown sugar
- 3/4 cup apricot preserves
- 1/2 cup cider vinegar
- 1 tablespoon minced fresh gingerroot
- 3/4 teaspoon curry powder
- 1/4 teaspoon ground cinnamon
- 1 medium pear, peeled and diced
- 1 medium tart apple, peeled and diced
- 3 cups fresh or frozen cranberries, thawed
- 1/2 cup golden raisins
- 1/2 cup chopped walnuts
- In a large saucepan, bring 4 cups water to a boil. Add lime; cover and boil for 2 minutes. Drain and immediately place lime in ice water. Discard lime seeds; finely chop lime with peel and set aside. Place cloves on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag.
- In a saucepan, combine the brown sugar, preserves, vinegar, ginger, curry, cinnamon and remaining water. Add spice bag. Bring to a boil over medium heat, stirring constantly. Add the pear, apple and reserved lime; return to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
- Add cranberries and raisins. Simmer, uncovered, for 20-25 minutes until the berries pop and mixture is thickened. Discard spice bag. Stir in walnuts. Cool. Cover and refrigerate until serving. Yield: 5 cups.
Originally published as Gingered Cranberry Chutney in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p104
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