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Cranberry Chutney

5.0(16)

East meets West in this unique blend of cranberries with other fruits. Makes a nice change of pace from the traditional cranberry sauce at Thanksgiving. Great as a sandwich spread with cream cheese too :)

by Steve P.·published 2003-07-18

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Chutneys

Servings

(10–16)

Total time

24h 15m

prep 24h

Calories / serving

142 kcal

Ingredients (11)

serves

1 cup waterwater
1 cup sugarsugar
12 ounces cranberries, fresh (or frozen)cranberry
1/2 cup vinegarvinegar
1 cup raisinsraisins
1/2 cup peeled diced appleapple
1/4 teaspoon allspiceallspice
1/4 teaspoon ground gingerginger
1/4 teaspoon cinnamoncinnamon
1/8 teaspoon ground clovesclove
1/2 cup chopped walnuts (optional)walnut

Instructions (8 steps)

01Bring water and sugar to a boil in a medium saucepan over medium heat.
02Add remaining ingredients; return to a boil.
03Reduce heat and simmer 15 minutes or until apples are tender.
04Pour into a glass mixing bowl (acid foods can react with metal bowls).
05

Place a piece of plastic wrap directly on chutney.

06Cool to room temperature; then refrigerate overnight, covered with plastic wrap, so flavors blend.

07Serve at room temperature.

08Use as an accompaniment to meats such as turkey or use as a Sandwich spread with bagels plain or with a layer of cream cheese.

Nutrition (per serving)

Calories: 142 kcal
Protein: 1 g
Fat: 0 g
Saturated fat: 0 g
Carbs: 37 g
Fiber: 2 g
Sugar: 31 g
Sodium: 3 mg
Cholesterol: 0 mg

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