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Winning Cranberry Chutney Recipe
Winning Cranberry Chutney Recipe photo by Taste of Home

Winning Cranberry Chutney Recipe

Read Reviews (3)
5 3
Publisher Photo
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
MAKES:28 servings
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
MAKES: 28 servings

Ingredients

  • 3 cups fresh or frozen cranberries
  • 1 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/2 cup light corn syrup
  • 3/4 cup packed brown sugar
  • 1 tablespoon grated orange peel
  • 3/4 cup orange juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Nutritional Facts

1 serving (2 tablespoons) equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.

Directions

  1. In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
  2. Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2 cups.
Originally published as Cranberry Chutney in Country Woman September/October 1992, p31

Nutritional Facts

1 serving (2 tablespoons) equals 69 calories, trace fat (trace saturated fat), 0 cholesterol, 55 mg sodium, 18 g carbohydrate, 1 g fiber, trace protein.

Reviews for Winning Cranberry Chutney(3)

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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3 Star
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MY REVIEW
Reviewed Nov. 25, 2011

Made this just yesterday for T'giving. It's delicious with a definite bite, much more complex then usual cranberry side salad. I omitted onion, wanted it more sweet.

MY REVIEW
Reviewed Jun. 30, 2010

I looked through 35 pages to find this recipe again. I found it a bit tart so added about another half cup brown sugar and a full cup of dried apricots. They are the best in this. Tames it down a bit. It makes a pretty good bit and, although it stays well in the fridge, next time, I will freeze some.

MY REVIEW
Reviewed Nov. 28, 2008

Tried this for the first time this year--its lovely. A new staple on our T-day menu!

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