Cranberry Chutney II

Cranberry Chutney II

4 Reviews 1 Pic
CHRISTYJ
Recipe by  CHRISTYJ

“Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 2/3 cups

ADVERTISEMENT

Directions

  1. In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  2. Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Share It

Reviews (4)

Rate This Recipe
Jessie Olson
16

Jessie Olson

I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You.

Nicolette
10

Nicolette

I stumbled upon this recipe while searching for a recipe for cranberry sauce and never having made my own chutney, I gave it a trial-sized whirl. This recipe is what is expected from a good chutney - a nice blend of sweet and sour with a little zing from some onion and spices. I simmered the cranberries and tomatoes down to a very thick spreadable consistency as I anticipated using it for leftover turkey sandwiches.... unfortunately it was sooo good spread on a pepperjack grilled cheese, it didn't even have the chance to make it to Thanksgiving... must make more, it's worth it.

Angie
8

Angie

I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper.

More Reviews

Similar Recipes

Cranberry Chutney I
(148)

Cranberry Chutney I

Spicy Cranberry Chutney
(52)

Spicy Cranberry Chutney

Cranberry Chutney I
(46)

Cranberry Chutney I

Cranberry, Apple, and Fresh Ginger Chutney
(40)

Cranberry, Apple, and Fresh Ginger Chutney

Killer Cranberry Chutney
(16)

Killer Cranberry Chutney

Cranberry Chutney III
(8)

Cranberry Chutney III

Nutrition

Amount Per Serving (22 total)

  • Calories
  • 54 cal
  • 3%
  • Fat
  • 0.1 g
  • < 1%
  • Carbs
  • 13.5 g
  • 4%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 110 mg
  • 4%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Cranberry, Apple, and Fresh Ginger Chutney

>

next recipe:

Cranberry Chutney III