Recipe by KLBoyle
I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!
Top Review by Connie loves food
I have made several variations of cranberry sauce with fruit but the addition of walnuts brought it to a new level. As another reviewer wrote, the sauce improves with time. I made for Thanksgiving but thankfully was able to freeze half of the recipe. Looking forward to having it for Christmas. This recipe will replace all my other ones!
- 1 (12 ounce) bag fresh cranberries
- 1⁄2 cup sugar
- 1 cup golden raisin
- 1 cup walnuts, chopped
- 1⁄2 cup dates
- 1 teaspoon orange rind, grated
- 1 teaspoon lemon rind, grated
- 1 orange, juice of
- 1 lemon, juice of
- 1⁄2 teaspoon nutmeg
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon allspice
Directions See How It's Made
- Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
- Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
- Stir in raisins just before serving.