Cranberry Chutney

Cranberry Chutney
Photo by Randy Mayor

Ingredients

  • 2 cups packed brown sugar
  • ½ cup slivered almonds, toasted
  • 4 cups fresh cranberries
  • 1 cup water
  • 4 cups fresh cranberries
  • 1 teaspoon salt
  • 1 cup raisins
  • + 11 more ingredients
    • 1 teaspoon grated onion
    • ¼ cup fresh lemon juice
    • 1 cup water
    • ½ cup slivered almonds, toasted
    • 1 teaspoon salt
    • 1 cup raisins
    • ¼ cup fresh lemon juice
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground cloves
    • 2 cups packed brown sugar
    • 1 teaspoon grated onion

Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.

View full recipe at My Recipes

Comments

Variations on Cranberry Chutney

  • Cranberry Chutney
    • 1/2 teaspoon salt
    • 1 fresh or frozen cranberries
    • 1 teaspoon minced garlic
    • 5 shallots
    • teaspoon fresh ginger
    • 1/2 teaspoon black pepper
    • +2 other ingredients
  • Cranberry Chutney
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    • 1/4 cup sugar
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    • 1/2 jalapeno pepper, seeded and chopped
    • 1 garlic clove, minced
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    • 2 tablespoons mango chutney (we tested with Major Grey)
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    • 1 12-oz bag fresh or frozen cranberries
    • 1 tablespoon vegetable oil
    • 1 teaspoon minced garlic
    • 1/8 teaspoon dried hot red pepper flakes
    • +4 other ingredients
  • Cranberry Chutney
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    • 3/4 cup water
    • 1 cup chopped Granny Smith apple
    • 1 cup chopped Granny Smith apple
    • 1 cup white vinegar
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  • Cranberry Chutney
    • 1/2 teaspoon ground nutmeg
    • 3 cups fresh cranberries (12 oz.)
    • 1/8 teaspoon salt
    • 1 pink grapefruit, peeled, seeded, and chopped
    • 1 cup water
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  • Cranberry Chutney
    • 3/4 cup dried Mission figs, coarsely chopped
    • 3/4 cup packed brown sugar
    • 1/4 cup pistachios
    • 1 teaspoon mustard seeds
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