Cranberry Chutney

Cranberry Chutney

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Sharon Colyer


No real story, just discovered recipe in the cookbook, Mountain Measures. Compiled by the women of The Junior League of Charleston, West Virginia. From 1994.


★★★★★ 1 vote

Makes 3 1/2 pints
45 Min
20 Min
Stove Top


  • 1 c
  • 1 c
  • 1/2 c
    chopped onion
  • 1/2 clove
    garlic, minced
  • 4
    whole cloves (the spice)
  • 1 tsp
  • 1/2 tsp
  • 1/4 c
    cider vinegar
  • 1 dash(es)
    cayenne pepper
  • 2 c
    fresh cranberries
  • 1/2 c
    seedless raisins
  • 1/2 c
    chopped dates
  • 1/2 c
    diced preserved ginger
  • 1/4 c
    light brown sugar

How to Make Cranberry Chutney


  1. Simmer the first 9 ingredients together for 5 minutes, in a saucepan.

    Then, add remaining 5 ingredients to the mixture, in the saucepan. Simmer, stirring occasionally, 12 more minutes.
  2. Cool and store this condiment, covered in the refrigerator. Serve chilled. Makes 3 1/2 pints.

Printable Recipe Card

About Cranberry Chutney

Course/Dish: Fruit Sauces Other Sauces
Main Ingredient: Fruit
Regional Style: Indian
Dietary Needs: Vegetarian
Other Tags: Quick & Easy Healthy

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