Prep 15 mins
Cook 20 mins
Hmmm cranberry chutney. I love cranberries what else is there to say.
holiday cranberry chutney
- 1 cup water
- 3⁄4 cup white sugar or 3⁄4 cup Splenda sugar substitute
- 1 (12 ounce) package fresh cranberries
- 1 cup apple (peeled, cored, and diced)
- 1⁄2 cup cider vinegar
- 1⁄2 cup raisins
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground ginger
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground cloves
- In a medium saucepan, combine the water and sugar.
- Bring mixture to a boil over medium heat.
- Add the apples, cranberries, cider vinegar, raisins, and spices.
- Bring to a boil, then simmer gently for 10 minutes, stirring often.
- Pour mixture into a mixing bowl.
- Place plastic wrap directly on the surface of the sauce.
- Cool to room temperature and serve or cover and refrigerate.
- Bring chutney to room temperature before serving.
This is the first year I have made a chutney for Thanksgiving and it was a huge success! I did add 1/2 cup chopped celery and 1/2 cup chopped walnuts, and used 1/2 cup brown sugar with 1/4 cup white sugrar. This was the perfect accompiment to both the turkey and the stuffing. Everyone loved this! Thanks Jazmina, we'll never be satisfied with plain old cranberry sauce again.
This chutney was very good. I've been looking for some time for the right recipe. I love this one. I was looking for a spicey chutney. I don't understand why anyone would want onion and salt and pepper in a cranberry chutney! I did a couple of things different just for personal preference or what I had on hand. I used 1/2 cup of white sugar and 1/4 cup brown sugar. I used extra apples and deleted the raisins because I don't care for raisins but I think Crasins would be good and will use next time. I didn't have vinegar cider so I used apple cider. I also added 1/2 tsp of ground cardamom oh and I also used an Asian pear. Very good! I will make this again and next time take a photo and post it for you. Thank you!