Cranberry Chutney

Renée G.


This pretty red chutney stimulates the eye as well as the appetite. The dinner bell just cannot be rung on Thanksgiving or Christmas until a bowl of this is on the table.
I ran across this recipe either on line or in a cooking magazine a few years ago and now it's just become a tradition to make three jars as soon as fresh cranberries hit the produce aisle.

pinch tips: How to Core and Slice an Apple






45 Min


30 Min


Stove Top


4 cups fresh cranberries
1 cup water
2 cups sugar 2 cinnamon sticks
2 cinnamon sticks
6 whole cloves
1 teaspoon salt
2 tart apples, peeled, cored and diced (i use granny smith apples)
2 pears, peeled, cored, and diced
1 small yellow onion
1 cup raisins
1/2 cup crystallized ginger, diced or 1 teaspoon of dried ground ginger

Directions Step-By-Step

In a deep 6 quart saucepan, bring cranberries, water, sugar, cinnamon sticks, cloves and salt to a boil over medium heat.
Stir frequently for about 10 minutes, until cranberries start to make a popping sound.
Once cranberries begin to pop, reduce heat to simmer. Add diced apples, pears, onion and raisins, and continue stirring frequently until mixture begins to thicken. (10 to 15 minutes.)
Remove from heat. Stir in ginger. Cool to room temperature. Remove cinnamon sticks and cloves before serving.
Recipe makes about 3 quarts. I heated my jars and poured in the hot cranberries, sealed the jars with canning lids and turned them upside down until cool. This seals the jars slightly, enough to store them in the refrigerator for a couple of months. Plenty long enough to get you through the holidays.

About this Recipe

Course/Dish: Fruit Sauces
Main Ingredient: Fruit
Regional Style: American