Cranberry Chutney
photo by Jellyqueen
- Ready In:
- 40mins
- Ingredients:
- 12
- Yields:
-
7 cups
ingredients
- 1 lb fresh cranberries
- 2 1⁄2 cups sugar
- 1 cup water
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground cloves
- 1 medium onion, chopped
- 1 medium tart apple, peeled and cubed
- 1 medium pear, peeled and cubed
- 1 cup raisins
- 1⁄4 cup lemon juice
- 1⁄2 cup chopped walnuts
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.
Reviews
-
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.
-
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!
see 11 more reviews
Tweaks
-
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.
-
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.
RECIPE SUBMITTED BY
Jellyqueen
Repton, 39
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