Cranberry Chutney
By á-22546
This recipe is a bit of an amalgam of a number of other recipes but mostly it’s based on the apply chutney recipe from Alice Currah at Savory Sweet Life. I make this up the day before because it just gets better as it sits in the refrigerator. This works well for Thanksgiving, it's one less dish you have to prepare! Enjoy!
Rate this recipe
4.5/5
(60 Votes)
Ingredients
- 2 cups cranberries (fresh if possible)
- 2 Granny Smith apples, rough chopped
- 2 firm red apples (like a Liberty or Braeburn) rough chopped
- 1/2 cup golden raisins
- 1 1/4 cups brown sugar
- 1/2 cup cider vinegar
- 1/2 cup orange juice
- 1 teaspoon ginger, minced
- 1 teaspoon cornstarch
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
Details
Preparation time 30mins
Preparation
Step 1
Combine all ingredients in a saucepan and cook over medium heat for about 20 minutes until it’s thick.
Check the flavor and add sugar if you need it. The cranberries can make this very tart. Make the day before for best flavor.
You'll also love
- Strawberry Sparkle Cake 4.5/5 (65 Votes)
- Pork Chops & Rice in an Instant... 3.6/5 (362 Votes)
- Jello Shot Cupcakes 4.3/5 (75 Votes)
- Chevy's Sweet Corn Tomalito 3.7/5 (440 Votes)
- Cut Out Sugar Cookies & Simple... 4.5/5 (63 Votes)
- Raspberry Oatmeal Squares 4.5/5 (66 Votes)
- Sweet Potato Casserole 4.7/5 (47 Votes)
- Orange Glazed Cranberry Scones 4.6/5 (44 Votes)
Review this recipe