Winning Cranberry Chutney
Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
Ingredients
- 3 cups fresh or frozen cranberries
- 1 cup chopped dried apricots
- 1/2 cup chopped dates
- 1/2 cup chopped onion
- 1/2 cup cider vinegar
- 1/2 cup light corn syrup
- 3/4 cup packed brown sugar
- 1 tablespoon grated orange zest
- 3/4 cup orange juice
- 1/2 teaspoon ground mustard
- 1/2 teaspoon salt
- 1/4 teaspoon ground ginger
Reviews
Made this just yesterday for T'giving. It's delicious with a definite bite, much more complex then usual cranberry side salad. I omitted onion, wanted it more sweet.
I looked through 35 pages to find this recipe again. I found it a bit tart so added about another half cup brown sugar and a full cup of dried apricots. They are the best in this. Tames it down a bit. It makes a pretty good bit and, although it stays well in the fridge, next time, I will freeze some.
Tried this for the first time this year--its lovely. A new staple on our T-day menu!