cranberry dried fruit chutney extraordinaire
(2 RATINGS)
Many families are not that crazy about cranberry sauce-- they open a can, and slop it in a dish. I love cranberries, and for years have made various homemade cranberry sauces and chutneys. This is one of the best. So good... serve it all year round, not just on Thanksgiving, but it is darned good for the special Turkey Day holiday (or Christmas, or Easter--great with ham, etc.). Hope you like it! It is WAAAAY better than the canned stuff!
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prep time
50 Min
cook time
method
---
yield
8 serving(s)
Ingredients
- 1 cup water
- 1 cup white sugar (or 1/2 cup white and 1/2 cup brown sugar)
- 1 package 12 oz. each fresh cranberries
- 1 - large orange, peeled and finely chopped (remove as much white membrane as possible)
- 1 - apple, cored and finely chopped
- 1 - pear, cored and finely chopped
- 1 cup chopped mixed dried fruit (apricots, pineapple, sour cherries, apples, peaches, etc.)
- 1 cup finely chopped pecans
- 1/2 teaspoon each of salt and ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon butter (or oleo)
- 1/4 teaspoon fresh, minced ginger or powdered ginger
How To Make cranberry dried fruit chutney extraordinaire
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Step 1In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, ginger, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst.
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Step 2Remove from heat, and let cool to room temperature. Store in refrigerator for up to 8 days.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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Category:
Fruit Sides
Tag:
#Quick & Easy
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