Cranberry Chutney Recipe

5 9 10
Cranberry Chutney Recipe
Cranberry Chutney Recipe photo by Taste of Home
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Cranberry Chutney Recipe

Read Reviews
5 9 10
Publisher Photo
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
Recommended: Top 10 Cheese Balls
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling
MAKES:
24 servings
TOTAL TIME:
Prep: 40 min. + chilling

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

Directions

In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.
Originally published as Cranberry Chutney in Country Woman Christmas Annual 2002, p45

Nutritional Facts

2 tablespoons: 70 calories, 0 fat (0 saturated fat), 0 cholesterol, 5mg sodium, 18g carbohydrate (16g sugars, 1g fiber), 0 protein.

  • 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
  1. In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes.
  2. Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled. Yield: 3 cups.
Originally published as Cranberry Chutney in Country Woman Christmas Annual 2002, p45

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Reviews forCranberry Chutney

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kimspacc User ID: 1340117 258815
Reviewed Dec. 29, 2016

"easy to make and tasted great with turkey."

MY REVIEW
Peggie0203 User ID: 2074993 215898
Reviewed Dec. 25, 2014

"So good!"

MY REVIEW
scteishe User ID: 4937093 136733
Reviewed Jan. 17, 2014

"Everyone loves this! It was a great hit with Christmas ham, and also over cream cheese with crackers as a snack."

MY REVIEW
ribbet39 User ID: 805471 66169
Reviewed Dec. 25, 2013

"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."

MY REVIEW
bwilkin User ID: 3339114 120960
Reviewed Dec. 2, 2013

"Very good but will omit the cinnamon next time. Makes a great side dish with poultry."

MY REVIEW
embundy User ID: 5804883 205289
Reviewed Dec. 1, 2013

"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!"

MY REVIEW
smerts User ID: 3629378 89412
Reviewed Nov. 11, 2013

"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."

MY REVIEW
H20gap User ID: 6281564 53248
Reviewed Dec. 7, 2012

"Made this for my leftover Thanksgiving turkey sandwiches. It is easy and delicious!"

MY REVIEW
[email protected] User ID: 5209084 42928
Reviewed Dec. 14, 2010

"Very good with turkey and Dressing!"

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