Winning Cranberry Chutney
TOTAL TIME: Prep: 15 min. + chilling Cook: 15 min.
YIELD: about 3-1/2 cups.
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
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 zest
-
3/4 cup orange juice
-
1/2 teaspoon ground mustard
-
1/2 teaspoon salt
-
1/4 teaspoon ground ginger
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.
Nutrition Facts
2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 0 protein.
© 2024 RDA Enthusiast Brands, LLC