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Honey and Cherry Chutney

'This recipe came from an all cherry cookbook I found at a farmer's market. Be prepared with extra copies of this recipe, one bite and everyone will ask for it!" Kitty Stout, Madison, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    2 cups


  • 1 can (14-1/2 ounces) pitted tart cherries, undrained
  • 1/2 cup raisins
  • 1/2 cup honey
  • 1/4 cup packed brown sugar
  • 1/4 cup cider vinegar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 1/2 cup chopped walnuts
  • 1 tablespoon cornstarch
  • 1 tablespoon water


  • In a small saucepan, bring the first seven ingredients to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened. Stir in walnuts.
  • Combine cornstarch and water until smooth. Stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
Nutrition Facts
1/4 cup: 209 calories, 5g fat (0 saturated fat), 0 cholesterol, 9mg sodium, 43g carbohydrate (29g sugars, 1g fiber), 3g protein.

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Average Rating:
  • sonntag
    Nov 22, 2012

    Been making this recipe every time I cook a turkey breast in the crockpot. Sooooo yummy & a nice change from cranberry sauce.

  • nancylarkin
    Dec 21, 2009

    No comment left

  • connierecipes
    Oct 4, 2009

    I was a little skeptical about this one but spurred on by the comment to have copies of the recipe handy. It is delicious. It was a little thinner than I would have liked--next time I'll add just a little more cornstarch. It smelled wonderful while it was cooking. I won't be able to get away with substituting it for cranberry sauce in this cranberry-loving household, but it certainly will find a place on the table.