Prep 25 mins
Cook 15 mins
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.
- 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.
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!
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.
Excellent recipe, but a bit too sweet for my taste. I cut the sugar by half a cup and it was perfect!