Cranberry Chutney

Serve this chutney with roast chicken, turkey or pork.


2 cups water
1 cup sugar
1/2 cup cider vinegar
1 medium onion, chopped
1 large garlic clove, minced
1 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon cayenne
4 cups fresh cranberries
1 cup pitted dates, chopped
1 cup dried currants
2/3 cup light brown sugar
1/2 cup crystallized ginger, chopped
1 cup sliced blanched almonds


Combine water, sugar vinegar, onion, garlic and apices in a large saucepan. Over medium high heat, bring mixture to a boil and simmer for 5 minutes.

Add cranberries, dates, currants, brown sugar and ginger. Bring mixture to the boil, reduce heat and simmer for 10 minutes. Add blanched almonds and cook for one minute longer.

Pour chutney into hot, sterilized jars and seal with lid. Cool and refrigerate. Chutney keeps well for several weeks or freezes well for future use.

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