Cranberry Chutney

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 :)

• Total Time: 24 hrs 15 mins
• Prep Time: 24 hrs
• Cook Time: 15 mins

Ingredients:

Serves: 10-16

Yield: 2.5 Cups

• 1 cup water
• 1 cup sugar
• 12 ounces cranberries, fresh (or frozen)
• 1/2 cup vinegar
• 1 cup raisins
• 1/2 cup peeled diced apple
• 1/4 teaspoon allspice
• 1/4 teaspoon ground ginger
• 1/4 teaspoon cinnamon
• 1/8 teaspoon ground cloves
• 1/2 cup chopped walnuts (optional)

Directions:

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

Reviews

[Cheshie]

I adapted this just a bit, but this is fabulous! I can't wait to taste it after it sits and all the flavors meld. I used apple cider vinegar, cut the sugar by 1/4, added orange sections and orange zest and made a double batch. Great recipe!

[RobnTeegsMom]

This recipe is easy and delicious! Everyone loved it when I served it last Thanksgiving. I will definately be making it again this year. Thanks for posting it 1Steve!!

[Chef JScott]

Love this recipe and have made it for many years. So popular I now make a quadruple batch and then seperate in to jam jars to give as gifts during the season. When full jars are boiled, chutney will keep for 18 months! (I suggest you research jarring techniques on the net before starting) . I now substitute the water for orange juice and add chopped pieces and zest of 2 oranges (in a quadrupled recipe).