Print Options

Back to Quick Cranberry Chutney >

Include these items:

Select reviews >

Taste of Home Logo

Quick Cranberry Chutney

 Quick Cranberry Chutney
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.
28 ServingsPrep: 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.
Nutritional Facts: 1 serving (1/4 cup) equals 115 calories, 1 g fat (trace saturated fat), 0 cholesterol, 43 mg sodium,

2 of 2

Quick Cranberry Chutney (continued)

Nutritional Facts: 27 g carbohydrate, 1 g fiber, 1 g protein.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.