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Winning Cranberry Chutney

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario
  • Total Time
    Prep: 15 min. + chilling Cook: 15 min.
  • Makes
    about 3-1/2 cups

Ingredients

  • 3 cups fresh or frozen cranberries
  • 1 cup chopped dried apricots
  • 1/2 cup chopped dates
  • 1/2 cup chopped onion
  • 1/2 cup cider vinegar
  • 1/2 cup light corn syrup
  • 3/4 cup packed brown sugar
  • 1 tablespoon grated orange zest
  • 3/4 cup orange juice
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger

Directions

  • In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped.
  • Chill. Serve as an accompaniment to turkey or pork.
Nutrition Facts
2 tablespoons: 69 calories, 0 fat (0 saturated fat), 0 cholesterol, 55mg sodium, 18g carbohydrate (15g sugars, 1g fiber), 0 protein.

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