Quick Cranberry Chutney Recipe

5 2 2
Quick Cranberry Chutney Recipe
Quick Cranberry Chutney Recipe photo by Taste of Home
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Quick Cranberry Chutney Recipe

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5 2 2
Publisher Photo
Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.
MAKES:
28 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling
MAKES:
28 servings
TOTAL TIME:
Prep: 5 min. Cook: 20 min. + chilling

Ingredients

  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and cubed
  • 1 medium pear, peeled and cubed
  • 1 cup raisins
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped walnuts
  • Cooked pork chops or roast turkey or chicken

Directions

In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and peel. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat. Yield: about 7 cups.
Originally published as Cranberry Chutney in Country Woman Christmas Annual 2000, p24

Nutritional Facts

1/4 cup: 115 calories, 1g fat (0 saturated fat), 0 cholesterol, 43mg sodium, 27g carbohydrate (24g sugars, 1g fiber), 1g protein.

  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and cubed
  • 1 medium pear, peeled and cubed
  • 1 cup raisins
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped walnuts
  • Cooked pork chops or roast turkey or chicken
  1. In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and peel. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat. Yield: about 7 cups.
Originally published as Cranberry Chutney in Country Woman Christmas Annual 2000, p24

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Reviews forQuick Cranberry Chutney

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MY REVIEW
BetseyWR User ID: 6621854 31524
Reviewed Mar. 8, 2013

"Never made chutney before. Served with turkey , Broccoli artichoke casserole and Sweet Potato Apple salad w Poppy seed dressing (all TOH recipes) got excellent reviews. Took also to a potluck and again great reviews. Thought it would also be good over pound cake or warmed over ice cream. Love the flavors. Will definitely make again."

MY REVIEW
barbmcmurdo User ID: 309474 78840
Reviewed Oct. 18, 2009

"I have made this for the last few years. I omit the onions and walnut to accomadate my family's taste. My dad actually ate is as jam on his biscuits."

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