Cranberry Chutney
- Ready In:
- 40mins
- Ingredients:
- 7
- Serves:
-
20
ingredients
- 453.59 g cranberries, fresh or frozen
- 453.59 g can peach halves in syrup
- 354.88 ml sugar
- 1 medium red onion, chopped
- 236.59 ml pecan halves
- 2.46 ml cinnamon
- 1.23 ml dried ginger
directions
- Drain the peaches, reserving juice, and chop coarsely.
- Place cranberries, juice, sugar, and onion in a saucepan over medium heat and cook until cranberries begin to"pop".
- Add pecans, seasonings, and peaches, and cook 10 minutes longer.
- Remove from heat, and allow to cool.
- Pack into 4 2-cup jars.
- This keeps in the fridge for 2 months or can be frozen.
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RECIPE SUBMITTED BY
<p>This is Sophie.....she's my constant companion, and the best thing the Easter Bunny ever brought us.</p>