Cranberry Chutney

Cranberry Chutney

  • Prep Time: 20 mins
  • Total Time: 1 hrs 20 mins
  • Yield: 4cups

    • About This Recipe

    “For your next Turkey, Ham or Chicken dinner try this instead of the usual canned cranberries. It can be addictive!”

    Ingredients

  • 1cupwhite vinegar
  • 1cupwater
  • 1cupwhite sugar
  • 1cupdark brown sugar, well packed
  • 1/4 cupfresh lemon juice
  • 2teaspoonssalt
  • 3cupscranberries, fresh
  • 1cupraisins
  • 1/2 cupcandied peel
  • 1/2 cupchopped onion
  • 3clovesgarlic, minced
  • 2wholecloves
  • 2teaspoonscelery seeds
  • 1teaspoonground ginger
  • 1/2 teaspoondried chili

    • Directions

  • In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
  • Bring to a boil, stirring until the sugar has dissolved.
  • Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
  • Boil gently, stirring often, uncovered for 45 minutes.
  • Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
  • You can make this recipe put in jars and refrigerate for up to one week but if you want to keep it longer do the water bath.

    • Reviews

  • “Ideal recipe for what I was going for, and easy too.Made 3 x 1 cup jars.It will be interesting to see if the celery seed flavour mellows or intensifies after sitting for a bit, but fresh from the pot I thought it all tasted fantastic.A few minor changes, I added more garlic, used fresh ginger and left out the candied peel.Can’t wait to open a jar of this up on Cmas Day.Thanks Bergy!”

  • “FANTASTIC! It’s so complex and delicious, it really brings a new dimension to a holiday turkey dinner or anything really.I did change it up a bit because I didn’t have candied peel nor did I feel like trying to find it. I exchanged that for the zest of the 2 lemons I used for the juice plus the zest of one large orange along with its juice.I also added an entire bulb of minced garlic and used fresh ginger (about 2-3 tablespoons worth) Really was soooo good, I think I might have to go eat some right now!”

  • “I was looking for something different than the same old cranberry relish and this sounded really nice and exotic but it did not turn out quite as I expected. The taste of vinegar and celery seeds were overwhelming and I would definitely decrease the amount. I also felt the candied peel should have been finely minced as large chunks of orange peel are generally not appetizing. This is a recipe that is the right place but needs a bit of tinkering.”

  • “This was over the top delicious!I served this with ham and got so many mmm’s and aaah’s I nearly blushed.Great great recipe.”

  • “This is wonderful!I love chutney and I love cranberries.Why did I wait so long to try this!!??Good with your turkey (we had chicken), but terrific the next day with biscuts for (s)he who rises early ro fix the coffee for everybody else.”

  • “This is right up there with another 5 star chutney that I’ve already reviewed! I decided to make this recipe because it called for fresh berries. I had 4 1/2 cups of cranberries in the freezer – I scaled everything to 1 1/2 times which resulted in 5 250ml jars of chutney.I made minimal changes but I used lemon & orange zest (I hate candied peel) and 1 tsp ground cloves (all I had); it took about 1/2 hour longer to thicken – probably due to using frozen berries. Thanx Bergy! “

  • “This is easily the best Cranberry Chutney I have ever tasted.I did everything exactly as the recipe asked.I chopped my own candied peel.Wow, the flavour of this chutney is fabulous. I highly recommend it.This recipe is worth far more than 5 stars!Thanks Bergy!”

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