Cranberry Chutney
This cranberry chutney is a blend of fruits and spices for a delicious twist on a classic cranberry sauce. Serve with turkey, ham, pork or as an accompaniment to cheese and crackers.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Servings: 15 20
Calories: 61kcal
- 1 bag of fresh cranberries 3 1/2 cups
- 1/4 cup apple cider vinegar
- 1/2 cup orange juice
- 2 oranges zested, then peeled and chop orange
- 1 Granny Smith apple diced
- 1/2 cup raisins and or dried cherries or apricots aisin sized pieces if using)(chop the apricots into r
- 1/3 cup walnuts chopped (optional)
- 2/3 cup brown sugar
- 1/2 to 1 teaspoon ginger fresh (you can use powdered too, just start with less)
- 1/4 teaspoon cloves ground
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice ground
- Pinch cayenne (or more to taste
Throw everything into a large saucepan. Bring to a simmer and cook on a low heat until the cranberries pop and fruit is soft about 15-20 minutes. Adjust the seasonings, or sweetness to your taste. Serve with turkey, or on top of cheese and crackers. Refrigerate for up to two weeks.
Calories: 61kcal | Carbohydrates: 11g | Fat: 1g | Sodium: 3mg | Potassium: 40mg | Sugar: 10g | Vitamin A: 5IU | Vitamin C: 0.6mg | Calcium: 11mg | Iron: 0.2mg