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    You are in: Home / Recipes / Cranberry Chutney Recipe
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    Cranberry Chutney

    Total Time:

    Prep Time:

    Cook Time:

    24 hrs 15 mins

    24 hrs

    15 mins

    1Steve's Note:

    East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :)

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    Ingredients:

    Serves: 10-16

    Yield:

    Cups

    Units: US | Metric

    Directions:

    1. 1
      Bring water and sugar to a boil in a medium saucepan over medium heat.
    2. 2
      Add remaining ingredients; return to a boil.
    3. 3
      Reduce heat and simmer 15 minutes or until apples are tender.
    4. 4
      Pour into a glass mixing bowl (acid foods can react with metal bowls).
    5. 5
      Place a piece of plastic wrap directly on chutney.
    6. 6
      Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.
    7. 7
      Serve at room temperature.
    8. 8
      Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.

    Browse Our Top Chutneys Recipes

    Ratings & Reviews:

    • on December 24, 2007

      55

      This recipe is so fabulous it made a cranberry lover out of me! I absolutely love the flavour twist on the traditional ingredients! I cut the sugar in half and omitted the raisins. The walnuts are a must.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 26, 2006

      55

      This was the best chutney I've ever had - and I don't even really care for it! I did add a teaspoon of orange zest and 1/2 of an orange (diced). YUM! Next Thanksgiving a double batch will do better.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 09, 2004

      55

      I've been making this recipe since last winter and realized I never posted my review, so here it is: Loved this! I prefer pecans, so I used them instead of the walnuts. I took it to an extended family party at Christmas and it was gone fast - people used it on sandwiches, with their turkey, we poured it over softened cream cheese and the kids scooped it up with crackers and celery, etc. It stores well, I even tried freezing it and it came out OK. I've made several batches of it; this is now our official recipe - no more cranberry sauce from a can! Thanks for sharing it!

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (16)

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    Nutritional Facts for Cranberry Chutney

    Serving Size: 1 (73 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 142.3
     
    Calories from Fat 1
    85%
    Total Fat 0.1 g
    0%
    Saturated Fat 0.0 g
    0%
    Cholesterol 0.0 mg
    0%
    Sodium 3.1 mg
    0%
    Total Carbohydrate 36.6 g
    12%
    Dietary Fiber 2.3 g
    9%
    Sugars 30.6 g
    122%
    Protein 0.6 g
    1%

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