Cranberry Chutney
Recipe type: Dips and Salsas
Serves: 48
  • 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)
  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.
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.
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