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Jalapeno Cranberry Chutney

 Jalapeno Cranberry Chutney
This crimson-colored chutney from our Test Kitchen staff makes a tongue-tingling Christmas gift. Serve it with crackers as an appetizer or with turkey or chicken as a condiment.
32 ServingsPrep: 15 min. Cook: 1 hour

Ingredients

  • 2-1/4 cups packed brown sugar
  • 1-1/2 cups water
  • 1/2 cup white vinegar
  • 3/4 teaspoon curry powder
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice
  • 2 medium navel oranges
  • 2 medium lemons
  • 1 medium tart apple, peeled and chopped
  • 1 jalapeno pepper, seeded and minced
  • 6 cups fresh or frozen cranberries, divided
  • 1/2 cup golden raisins
  • 1/2 cup dried apricots, chopped
  • 1/2 cup chopped walnuts

Directions

  • In a large saucepan, combine the first eight ingredients. Bring to a
  • boil, stirring occasionally. Grate the peel from the oranges and
  • lemons; add to sugar mixture. Peel off and discard pith from oranges
  • and lemons; chop pulp and add to sugar mixture. Stir in apple and
  • jalapeno. Bring to a boil. Reduce heat; simmer, uncovered, for 10
  • minutes.
  • Add 3 cups cranberries, raisins and apricots. Bring to a boil. Reduce

2 of 2

Jalapeno Cranberry Chutney (continued)

Directions (continued)

  • heat; simmer, uncovered, for 30 minutes, stirring occasionally. Add
  • remaining cranberries. Bring to a boil. Reduce heat; simmer,
  • uncovered, 15 minutes longer.
  • Stir in walnuts. Serve warm or chilled. Pour into refrigerator or
  • freezer containers. Refrigerate for up to 3 weeks or freeze for up
  • to 12 months. Yield: 4 pints.