It is a simple recipe combining cranberries, apple, brown sugar, vinegar and spices. The cranberries contain a natural pectin that thickens the chutney as it cools. I made a half recipe but I went ahead and used the entire apple so it wouldn’t go to waste, I had dried cherries on hand so I used those in place of raisins and it turned out incredible.This is the best cranberry chutney, sweet, sour and a little spicy.
CRANBERRY CHUTNEY
Cranberries are so full of natural pectin that they are ideal for conserves, and this sweet, tart spread is wonderful. It can be canned or frozen or kept in the refrigerator for weeks.
- 1 pound (4 cups) fresh or frozen cranberries
- 2 cups packed light brown sugar
- 1 small tart apple, peeled cored and diced
- 3/4 cup cider vinegar
- 1/2 cup currants, raisins or dried cherries
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1 tsp yellow mustard seeds (I use 1/2 teaspoon ground mustard)
- 1/4 – 1/2 tsp dried pepper flakes if desired.
Place all ingredients in a large heavy saucepan and bring to a boil over a medium high heat. Reduce heat and simmer until the mixture thickens slightly, about 25 minutes. The cranberries will pop as they cook.
Allow to cool then ladle into jars. Cover and refrigerate for up to 3 months. May be frozen up to one year.
Cranberry chutney goes well with pork and chicken entrees. Serve it with cheese, crackers and apple slices as an appetizer. Use as a spread for making a sandwich with turkey or chicken or top a turkey burger with chutney to make it extra special. A spoonful stirred into some Greek yogurt makes a lovely dessert.
Yield: 2 pints or 64 Tablespoons
Serving Size: 2 Tablespoons
Nutritional Information
32 Servings @ 2 Tablespoons Per Serving: 69 Calories; trace Fat (1.0% calories from fat); trace Protein; 18g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 39mg Sodium.
Old WWP 1 / New WWPP 2
Recipe adapted from Farmhouse Cookbook
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