Featured

Cranberry & Port Wine Chutney Recipe

5 1 1
Publisher Photo

Cranberry & Port Wine Chutney Recipe

Read Reviews
5 1 1
Publisher Photo
Sweet-tart cranberry chutney complements roasted chicken, pork and duck. I also spread it on cold sandwiches showcasing leftover holiday turkey.—Kristen Weyant, York, Pennsylvania
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.
MAKES:
20 servings
TOTAL TIME:
Prep: 15 min. Cook: 30 min.

Ingredients

  • 2 packages (12 ounces each) fresh or frozen cranberries
  • 1-1/2 cups packed brown sugar
  • 1 large onion, chopped
  • 1 cup port wine or cranberry juice
  • 1 medium tart apple, peeled and finely chopped
  • 3/4 cup golden raisins
  • 1/4 cup balsamic vinegar

Directions

In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally.
Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers. Yield: 5 cups.
To Make Ahead: Chutney can be made a week in advance and stored in the refrigerator.
Originally published as Cranberry & Port Wine Chutney in Taste of Home Christmas Annual Annual 2010, p43

Nutritional Facts

1/4 cup: 121 calories, 0 fat (0 saturated fat), 0 cholesterol, 10mg sodium, 28g carbohydrate (23g sugars, 2g fiber), 0 protein.

  • 2 packages (12 ounces each) fresh or frozen cranberries
  • 1-1/2 cups packed brown sugar
  • 1 large onion, chopped
  • 1 cup port wine or cranberry juice
  • 1 medium tart apple, peeled and finely chopped
  • 3/4 cup golden raisins
  • 1/4 cup balsamic vinegar
  1. In a large saucepan, combine all ingredients. Bring to a boil over medium heat. Reduce heat; simmer, uncovered, for 30-35 minutes or until thickened, stirring occasionally.
  2. Transfer to a serving bowl. Serve warm or cover and refrigerate until chilled. Refrigerate leftovers. Yield: 5 cups.
To Make Ahead: Chutney can be made a week in advance and stored in the refrigerator.
Originally published as Cranberry & Port Wine Chutney in Taste of Home Christmas Annual Annual 2010, p43

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forCranberry & Port Wine Chutney

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
germanycook User ID: 6411056 218262
Reviewed Jan. 19, 2015

"What a delicious rich chutney - and very easy to make! I simmered it for 45 minutes, wanted it to be deeper in colour and thicker than it was after 30 minutes."

Loading Image

Similar Recipes

More from Taste of Home