Cranberry Chutney

"Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat."
 
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photo by Jellyqueen photo by Jellyqueen
photo by Jellyqueen
Ready In:
40mins
Ingredients:
12
Yields:
7 cups
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ingredients

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directions

  • In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
  • Bring to a boil; reduce heat.
  • Simmer, uncovered, for 10 minutes.
  • Add the onion, apple and pear; cook for 5 minutes.
  • Remove from the heat; stir in raisins and lemon juice.
  • Cover and refrigerate for 8 hours or overnight before serving.
  • Just before serving, stir in the walnuts.
  • Serve with meat or dressing.

Questions & Replies

  1. Can I prepare this a week before I want to serve it? If so, how can it be stored?
     
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Reviews

  1. Before I tried this over food, I just got a taste or two as I was canning it. It had a very strong raw onion taste that I really didn't care for. My initial thought was to saute the onion, apple and pear in a couple of tablesppons of butter or olive oil with a little garlic and rosemary, THEN add them when it says to the next time I make it. Cooking the onion will remove the harshness of it and make it sweeter, while the garlic and rosemary with add that savory note. However, after trying it yesterday heated up in the microwave and served with roast pheasant, the onion taste had gone away. It is SOOOOO good! So, I think either way it will be VERY tasty!
     
  2. I am spoiled now and cannot enjoy chicken or turkey without this chutney! If it is not the season for fresh cranberries you can substitute a can of whole cranberry sauce and use just one cup of sugar in place of the 2 1/2 cups and only 1/3 cup of water. Everyone who tries this at our house has to have the recipe.
     
  3. Excellent recipe, but a bit too sweet for my taste. I cut the sugar by half a cup and it was perfect!
     
  4. I made this three times over the holidays - with lamb, ham and beef - and it got rave reviews. Highly recommend this recipe.
     
  5. Delicious!! I wanted to try something a little different from the more traditional cranberry sauce and this did not disappoint me. Everyone loved it! I especially liked the hint of the spices together with the sweet/tart combination. And like Kitchengrrl above, I also was a little nervous about the raw onion taste, but it softened out over night. I followed the recepie except that I omitted the raisins and the walnuts. Good stuff!
     
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Tweaks

  1. I am spoiled now and cannot enjoy chicken or turkey without this chutney! If it is not the season for fresh cranberries you can substitute a can of whole cranberry sauce and use just one cup of sugar in place of the 2 1/2 cups and only 1/3 cup of water. Everyone who tries this at our house has to have the recipe.
     
  2. I made this for Thanksgiving Dinner the night before, and I too was worried about the strong onion taste. So I tasted after marinating for 8 hours, it was still very strong. After about 12 hours, the onion no longer over powered the chutney. I substituted mandarin oranges and dried cherries for the nuts. It added a nice flavor. It was a huge hit and even my 2 year old, loved it. the next night, I made grilled chicken breasts and placed a scoop of the chutney on top. OMG! It was much better on the chicken, then it was by itself! I think it would taste FABULOUS on a nice flaky whit fish also. Next time I'm going to try it on a rainbow trout.
     

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