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Cranberry & Port Wine Chutney

Total Time

Prep: 15 min. Cook: 30 min.


5 cups

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


  • 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.
To Make Ahead: Chutney can be made a week in advance and stored in the refrigerator.

Nutrition Facts

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

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