Seasonal Cranberry Chutney
photo by CountryLady
- Ready In:
- 3hrs 20mins
- Ingredients:
- 14
- Serves:
-
12
ingredients
- 1 (1 lb) can jellied cranberry sauce
- 1 (1 lb) can whole berry cranberry sauce
- 1 inch fresh ginger, peeled
- 3 cloves garlic, peeled and finely chopped
- 1⁄2 cup apple cider vinegar
- 4 tablespoons sugar (or less)
- 1⁄4 teaspoon black pepper
- 1⁄2 teaspoon ground cinnamon
- 1⁄2 teaspoon ground allspice
- salt
- 1⁄4 cup chopped pecans or 1/4 cup walnuts
- 1⁄2 small orange, peeled,diced
- 1 -2 inch orange rind, finely diced
- 1⁄2 - 1 lemon, juice only
directions
- Cut ginger into paper thin slices, stack, cut into thin slivers.
- Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
- Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
- Add cranberry sauce and salt.
- Mix, bring to a simmer.
- It will be a bit lumpy.
- Add nuts, orange, peel and lemon juice.
- Simmer slowly.
- It will take 2 to 3 hours to thicken.
- Cool, put in a jar and refrigerate.
- This will keep for several days and freezes well.
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Reviews
-
I used the canned cranberries and this was very tasty. DH and I can't wait to use the left overs on a sandwich. I used half the sugar posted here. We are cutting down on sugar and I don't like using too much sugar substitute so this was perfect for us. It was a bit too different for the kids who were visting and missed the tradional cranberry sauce... next year I may do both. Thanks for sharing this tasty treat.
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Wonderful! The aroma alone is worth a ten! What a terrific addition to our Thanksgiving table this weekend. We will be serving this along side the cranberry sauce. We love turkey and what is turkey without cranberries! Can't wait to try it on those turkey sandwiches. Used whole cranberry sauce and found the slow simmer had it done in just a touch over an hour. Thank you for posting this great tasting Chutney.
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RECIPE SUBMITTED BY
Stella Mae
United States
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