Cranberry Chutney
 
Author:
Recipe type: Dips and Salsas
Serves: 48
Ingredients
  • 4 Cups cranberries (12-ounce package)
  • 1 Cup golden raisins or muscats
  • 1/2 Cup peeled chopped ginger root
  • 1 1/2 Cups sugar
  • 1 Cup distilled white vinegar
  • 1 Cup water
  • 1 teaspoon whole allspice
  • 1/2 teaspoon whole cloves
  • 2 cinnamon sticks (2" long)
Instructions
  1. Put cranberries, raisins, ginger, sugar, vinegar and water into 3-quart saute pan and stir to mix well. Put allspice, cloves and cinnamon sticks into small piece of cheesecloth and tie cloth with string or plastic bag tie. Add spice pouch to cranberries and push down into mixture so its flavors are absorbed.
  2. Bring cranberries to boil then reduce heat to simmer. Cook 1 1/2 hours, checking and stirring often. Taste and add more sugar or bit of salt if needed, or add more water if chutney dries out. If flavors seem flat, add bit of ground ginger, allspice or cinnamon, stirring in one spice at a time until flavor is lively.
  3. Store chutney in jars with lids when done. Cool and refrigerate up to several weeks until needed.
Notes
This recipe yields about 3 cups.

Each tablespoon: 39 calories, 1 mg sodium, 0 mg cholesterol, 0 grams fat, 10 grams carbohydrates, 0 grams protein, 0.16 grams fiber.
Tagged with →  
Share →
Cost Considerate

Cost Considerate

Most of our recipes are focused on cost-efficient, economical cooking that pleases palates but doesn't upset your wallet.
New Recipes Section

New Recipes Section

We are updating Epicurus.com to include new recipes, and a whole new format for them. We hope you enjoy.
Real chefs!

Real chefs!

We love cooking, and our publisher is a master chef, so you can rely upon our great recipes for good, wholesome cooking.
Please use the search box above to find content within this section.

Thanks for dropping by! Feel free to stay updated by subscribing to the RSS feed.