Total Time
Prep 20 mins
Cook 40 mins

A delightful chutney with a definite cranberry taste. Excellent with turkey or chicken.

Ingredients Nutrition


  1. Wash and rinse cranberries well in cold water.
  2. In a large heavy bottom saucepan, combine all ingredients.
  3. Bring to a boil over medium heat, about 10 to 15 minutes, stirring constantly.
  4. Reduce heat and simmer, uncovered for 20 to 25 minutes or until slightly thickened, stirring frequently.
  5. Prepare 7- 1/2 pint jars by washing with soap and hot water.
  6. Rinse well with clean hot water.
  7. Preheat oven to 300 degrees F.
  8. Place clean jars upside down on oven rack and heat for at least 15 minutes.
  9. Ladle hot chutney into hot jars, leaving 1/2" headspace.
  10. Wipe rims clean.
  11. Apply lids according to manufacturer's directions.
  12. Apply screw tops just finger tight.
  13. Place jars on a towel and cover with another towel until cooled.
  14. Jars are sealed when you hear each jar"pop", and lids should be concave (depressed down.) Label jars and store in a cool, dry place.


Most Helpful

Superb! I cut the recipe in half and made exactly as described. I got 2 half pints and 1 pint jar of chutney. Delicious!

Sharon in Podunk October 20, 2009

This chutney was oh so tasty with our Thanksgiving turkey and it was nice to have extra jars to share with family and friends. My husband says he is going to try some of this as sauce on ice cream. I made only one change: used balsamic vinegar because I did not have tarragon vinegar. Thank you so much Uncle Bill for sharing another well-written recipe that results in a real homemade treat.

MA Blossom October 20, 2008

I recently served this at a Christmas party, spread over soft cream cheese. It was a hit! I reduced it down and left out the cloves, fresh tarragon, and substituted regular vinegar. Absolutely Yummy! I recieved several requests for the recipe. It was very easy to make. I stored it in a regular container since it was served the next day.

sheshebaba December 23, 2007

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