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Cranberry & Port Wine Chutney

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
  • Total Time
    Prep: 15 min. Cook: 30 min.
  • Makes
    5 cups

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.
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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Reviews

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Average Rating:
  • germanycook
    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.