Cranberry Chutney

"Yum yum! I served this chutney at Thanksgiving and ended up copying the recipe for most of the guests. Bye bye cranberry sauce in a can and hello Cranberry Chutney! (This recipe is a courtesy of Elizabeth Ryan.)"
 
Download
photo by gailanng photo by gailanng
photo by gailanng
Ready In:
50mins
Ingredients:
10
Serves:
16-20
Advertisement

ingredients

Advertisement

directions

  • Place all ingredients in a large saucepan.
  • Cook over medium heat for 25 to 30 minutes, or until chutney has condensed down and apples are only slightly crisp.
  • (If using frozen cranberries, increase cooking time to 35-40 minutes.).

Questions & Replies

  1. The pic has the chutney in canning jars, can this recipe be canned?
     
Advertisement

Reviews

  1. Delicious! I think this stuff could wake me up from a 35 year coma.
     
  2. Made this for this Thanksgiving. Turned out really good. Got lots of compliments. Had it alongside canned jellied sauce and the flavor was much more complex. It was nice to had a dab here and there throughout the meal. Added some 1-1/2 oz Grand Marnier to one half-batch but wasn't able to taste it in there. Good stuff, I'll make it this Christmas!
     
  3. A bit tarter than I like but very good with softened cream cheese and chopped peanuts on celery. Very popular snack at get togethers. Will use less tart apples and less apple cider vinegar next time. This is a big batch, fed the church, gave half away and had enough for Christmas dinner.
     
Advertisement

RECIPE SUBMITTED BY

Hi! My name is Elaine. I am still currently in school, but one of my favorite hobbies, along with dancing, is to cook. Ever since I was really young, my mom and I would make everything together, especially cookies, cakes, and all other sweets. My dad always cooked dinners, and has passed down many good tips and wonderful recipes. I work whenever I can as a hostess at a nearby restaurant.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes