Ginger Cranberry Chutney Recipe

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Ginger Cranberry Chutney Recipe

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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.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 40 min.

Ingredients

  • 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

Directions

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

Nutritional Facts

1/4 cup: 117 calories, 2g fat (0 saturated fat), 0 cholesterol, 10mg sodium, 26g carbohydrate (23g sugars, 1g fiber), 1g protein.

  • 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
  1. 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.
  2. 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.
  3. 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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