cranberry chutney

Categories: Sauces and Such, Posted by Sandy Bergsten


1 cup fresh orange sections, diced

12 ounces fresh cranberries

2 cups sugar

1 apple, peeled and chopped

½ cup golden raisins

½ cup orange juice

1 Tbsp vinegar

½ tsp ground ginger

½ tsp cinnamon



Combine the orange segments, cranberries, sugar, chopped apple, raisins, orange juice, vinegar, ginger and cinnamon in a large sauce pan. Heat until boiling then simmer uncovered until cranberries just pop.

Remove from the heat. Allow to cool completely. Cover and refrigerate overnight. The chutney will thicken in 12-24 hours.

If desired portion out and freeze.


Makes 3-4 cups

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