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Nutrition Facts
Serving Size 1 cups 373g Recipe makes 4 cups) The following items or measurements are not included below: 1/2 cup candied peel 2 whole cloves
Calories 575
Calories from Fat 5		(0%)
Amount Per Serving		%DV
	Total Fat 0.6g	0%
	Saturated Fat 0.1g	0%
	Monounsaturated Fat 0.2g
	Polyunsaturated Fat 0.1g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 1196mg		49%
Potassium 645mg		18%
Total Carbohydrate 146.3g		48%
	Dietary Fiber 5.2g	20%
	Sugars 128.8g
Protein 2.0g		4%
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Cranberry Chutney

Recipe #11525 | 1½ hours | 20 min prep | add private note

⁽⁵⁾ RATE IT NOW Print Recipe

By: Bergy
Sep 8, 2001

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

4 cups (change servings and units)

Ingredients

1 cup white vinegar
1 cup water
1 cup white sugar
1 cup dark brown sugar, well packed
1/4 cup fresh lemon juice
2 teaspoons salt
3 cups cranberries, fresh
1 cup raisins
1/2 cup candied peel
1/2 cup chopped onion
3 cloves garlic, minced
2 whole cloves
2 teaspoons celery seeds
1 teaspoon ground ginger
1/2 teaspoon dried chili

Directions

1
In a saucepan combine; vinegar, water, white and brown sugar, lemon juice and salt.
2
Bring to a boil, stirring until the sugar has dissolved.
3
Add cranberries, raisins, candied peel, onions, garlic,cloves, celery seed, ginger and chillies.
4
Boil gently, stirring often, uncovered for 45 minutes.
5
Pour into hot sterilized jars,seal, hot water bath for 15 minutes, good for up to a year.
6
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.

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Featured Reviews for This Recipe

From: scancan

On Nov 18, 2007

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.

2 people found this review helpful

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From: Cookworm

On Feb 12, 2006

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.

1 person found this review helpful

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From: CountryLady

On Nov 9, 2005

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!

5 people found this review helpful

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From: Tasty Tidbits

On Oct 7, 2005

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!

4 people found this review helpful

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Read all 5 reviews