Cranberry chutney

This isn’t the recipe, because it calls for dried peaches and regular cranberries, not the other way around. But I thought I would post it anyway, in order to bump this thread up. 


p.s. the recipe below was posted by Sara Emily


½ c cider vinegar 
2 ½ c firmly packed light brown sugar 
¾ t ground ginger 
¾ t cinnamon 
¼ t ground cloves 
¼ t allspice 
1 ½ c water 
2 lemons, zest grated, pith discarded, fruit cut into sections 
2 navel oranges, zest grated, pith discarded, fruit cut into sections 
1 apple, peeled, cored, and chopped coarse 
6 c cranberries, picked over 
½ c golden raisins 
½ c chopped dried peaches 
½ c chopped walnuts 

In a large saucepan, bring to boil the vinegar, spices, and water, stirring until the sugar is dissolved. Add the zests, fruit sections, and apple and simmer, stirring, for 10 min. Add 3 c of the cranberries, the raisins, and the peaches and simmer, stirring occasionally, for 30 to 40 min., or until thickened. 

Stir in 2 c of the remaining cranberries and simmer, stirring, for 10 min. Stir in the remaining 1 c cranberries and the walnuts and simmer, stirring, for 15 min. Transfer the mixture to a bowl and let it cool OR can at this point. Chill if you opt not to can. Although this tastes good cold, it is at its BEST served at room temperature. 

It is WORTH all the prep. work, the watching and stirring, and every minute investing in the making!

Cranberry chutney

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