Cranberry Chutney
You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. —Karyn Gordon, Rockledge, Florida
Ingredients
- 4 cups (1 pound) fresh or frozen cranberries
- 1 cup sugar
- 1 cup water
- 1/2 cup packed brown sugar
- 2 teaspoons ground cinnamon
- 1-1/2 teaspoons ground ginger
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 cup chopped tart apple
- 1/2 cup golden raisins
- 1/2 cup diced celery
Reviews
Was super duper yummy. I replaced the golden raisins and celery with green apple and orange zest cause that's what I had on hand and it turned out lovely.
Delicious and easy to make. Whole house smelled good while making. I added some orange zest but otherwise kept to the recipe and found it really good.
Easy to make and tasted great with turkey.
So good!
Everyone loves this! It was a great hit with Christmas ham, and also over cream cheese with crackers as a snack.
This is a great cranberry chutney, even the people that normally would not have any cranberry sauce with their meal really liked this. I have also used it with pork. Just love this one.
Very good but will omit the cinnamon next time. Makes a great side dish with poultry.
This is so delicious! I served it for Thanksgiving this year instead of cranberry sauce, and everyone loved it. The recipe makes a lot, so I shared some with friends, who also loved it and requested the recipe to make for their next holiday meal. This will be a staple during the holidays from now on!
I changed the recipe some. Instead of white sugar I used Splenda and used only 1/4 cup packed brown sugar. I would give it a 5 star rating and will make it again. Perhaps the next time I will use the Splenda brown sugar if I have some.
Made this for my leftover Thanksgiving turkey sandwiches. It is easy and delicious!