Winning Cranberry Chutney Recipe

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Winning Cranberry Chutney Recipe
Winning Cranberry Chutney Recipe photo by Taste of Home
Publisher Photo

Winning Cranberry Chutney Recipe

Read Reviews
5 3 3
Publisher Photo
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
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.
MAKES:
28 servings
TOTAL TIME:
Prep: 15 min. + chilling Cook: 15 min.

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 peel
  • 3/4 cup orange juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Directions

In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2 cups.
Originally published as Cranberry Chutney in Country Woman September/October 1992, p31

Nutritional Facts

2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 0 protein.

  • 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 peel
  • 3/4 cup orange juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  1. In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
  2. Chill. Serve as an accompaniment to turkey or pork. Yield: about 3-1/2 cups.
Originally published as Cranberry Chutney in Country Woman September/October 1992, p31

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Reviews forWinning Cranberry Chutney

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RobinLa User ID: 6209936 5102
Reviewed Nov. 25, 2011

"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."

MY REVIEW
Caddywoman User ID: 4288205 16610
Reviewed Jun. 30, 2010

"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."

MY REVIEW
cosec00 User ID: 3610611 16607
Reviewed Nov. 28, 2008

"Tried this for the first time this year--its lovely. A new staple on our T-day menu!"

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