Cranberry Chutney Recipe

Name: Cranberry Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups Fresh Cranberries; 1-1/4 cup Water; 2-1/2 cups Sugar; 6 whole Cloves; 2 sticks Cinnamon; 1 teaspoon Salt; 2 whole Granny Smith Apples (peeled, Cored And Diced); 2 whole Bosc Or Anjou Pears, Peeled, Cored, And Diced; 1 whole Small Yellow Onion, Chopped; 1 cup Golden Raisins; 1/3 cups Crystallized Ginger, Finely Chopped; 1/2 cups Hazelnuts, Roughly Chopped

Servings: persons

4 cups Fresh Cranberries
1-1/4 cup Water
2-1/2 cups Sugar
6 whole Cloves
2 sticks Cinnamon
1 teaspoon Salt
2 whole Granny Smith Apples (peeled, Cored And Diced)
2 whole Bosc Or Anjou Pears, Peeled, Cored, And Diced
1 whole Small Yellow Onion, Chopped
1 cup Golden Raisins
1/3 cups Crystallized Ginger, Finely Chopped
1/2 cups Hazelnuts, Roughly Chopped

1
In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, water, sugar, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.
2
Adapted from The Thanksgiving Table by Diane Morgan.

385

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 cups Fresh Cranberries, 1-1/4 cup Water, 2-1/2 cups Sugar, 6 whole Cloves, and more.

Yes, Cranberry Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Chutney

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