Cranberry Shallot Chutney

Total Time
Prep 15 mins
Cook 30 mins

Great as a condiment for turkey, pork loin or duck. Great as a change from cranberry sauce at Thanksgiving. Cooking time includes 10 minute water bath. Great for gifts.

Ingredients Nutrition


  1. Place all the ingredients except the nuts in a large saucepan.
  2. Bring to a gentle boil and cook uncovered, stirring occasionally, until thickened, about 20 minutes.
  3. Stir in the nuts.
  4. Ladle into hot sterilized jars. Seal with new canning lids and metal rings.
  5. Process for 10 minutes using boiling water bath method.
  6. Remove jars from water and wait for the "ping" to make sure they are sealed.
  7. Can also be stored in airtight container in refrigerator instead, and used within 2 weeks.


Most Helpful

This recipe had two things going for it when I saw it ~ Cranberries AND the fact that it's a chutney! Used every bit of the zest of a large orange for this ~ That & the toasted nuts & raspberry vinegar were very nice touches for this chutney! It's now on my list of gifts-to-give! Thanks for sharing! [Tagged, made & reviewed in Every Day Is a Holiday cooking game]

Sydney Mike August 01, 2008

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