Fruity Cranberry Chutney

Name: Fruity Cranberry Chutney
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: about 5 cups.
Ingredients: 2-1/4 cups packed brown sugar; 1-1/2 cups cranberry juice; 1/2 cup cider vinegar; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 2 packages (12 ounces each) fresh or frozen cranberries; 2 medium oranges, peeled and sectioned; 1 medium tart apple, peeled and coarsely chopped; 1/2 cup dried currants or golden raisins; 1/2 cup dried apricots, coarsely chopped; 2 tablespoons finely grated orange zest

An enticing blend of fruits and spices comes alive in this versatile chutney recipe from field editor Pat Stevens of Granbury, Texas. “It complements turkey and ham nicely,” she says. “We also enjoy it as an appetizer, spooned over cream cheese and served with crackers.”

Ingredients

2-1/4 cups packed brown sugar
1-1/2 cups cranberry juice
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
2 packages (12 ounces each) fresh or frozen cranberries
2 medium oranges, peeled and sectioned
1 medium tart apple, peeled and coarsely chopped
1/2 cup dried currants or golden raisins
1/2 cup dried apricots, coarsely chopped
2 tablespoons finely grated orange zest

Directions

In a large saucepan, combine the brown sugar, cranberry juice, vinegar, ginger and allspice. Bring to a boil. Reduce heat; simmer, uncovered, for 2 minutes or until sugar is dissolved.
Stir in the cranberries, oranges, apple, currants, apricots and orange zest. Return to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until thickened, stirring occasionally. Cool to room temperature. Transfer to a serving bowl; cover and refrigerate until chilled.

Originally published as Spiced Cranberry Chutney with Oranges in Taste of Home October/November 2007

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Rhonda Rose

Oct 11, 2009

I was looking for an alternative to cranberry sauce and found this recipe in the Taste of Home Thanksgiving magazine two years ago. It was such a hit that I now keep a container of it in the fridge all year long. I added a half cup of white sugar because I like things on the sweet side, but if you you like dishes with a slight tartness to them, the recipe is perfect as is. It makes a large amount, but keeps well in the fridge for a long time. We eat it with all sorts of meals -poultry, ham, roast pork, even fish. Buy some extra bags of cranberries during the holidays and put them in the freezer - you'll want to make this in all seasons!