“The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner. This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave, just be sure to cover loosely. ” - by Kitchenkween
Ingredients
Adjust Servings
Original recipe yields 3 cups
Directions
- Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.
Nutrition
Amount Per Serving (48 total)
- Calories
- 52 cal
- 3%
- Fat
- 0.4 g
- < 1%
- Carbs
- 12.5 g
- 4%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"We had invited 7 people for Thanksgiving dinner and I made this Spiced Cranberry Chutney. Everyone just loved it and I had to write out the recipe a couple of times. Since then, I have made this reci..." See morepe twice and I can say this is a "no-fault" recipe. Try it -- you'll love it!"
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