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Nutrition Facts
Serving Size 1 cups 267g Recipe makes 7 cups)
Calories 456
Calories from Fat 51		(11%)
Amount Per Serving		%DV
	Total Fat 5.7g	8%
	Saturated Fat 0.6g	2%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 4.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 171mg		7%
Potassium 334mg		9%
Total Carbohydrate 105.8g		35%
	Dietary Fiber 5.9g	23%
	Sugars 91.7g
Protein 2.5g		5%
how is this calculated?

Cranberry Chutney

Recipe #47769 | 40 min | 25 min prep | add private note

⁽¹⁴⁾ RATE IT NOW Print Recipe

By: Jellyqueen
Dec 7, 2002

Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.

7 cups (change servings and units)

Ingredients

1 lb fresh cranberries
2 1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1/2 cup chopped walnuts

Directions

1
In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
2
Bring to a boil; reduce heat.
3
Simmer, uncovered, for 10 minutes.
4
Add the onion, apple and pear; cook for 5 minutes.
5
Remove from the heat; stir in raisins and lemon juice.
6
Cover and refrigerate for 8 hours or overnight before serving.
7
Just before serving, stir in the walnuts.
8
Serve with meat or dressing.

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Featured Reviews for This Recipe

From: Nikoma

On Oct 20, 2008

I love it! I used white onions and golden raisins. Recipe made exactly 7 half pint jars. Couldn't taste the onion at all (not sure if that's normal or not but I don't care!) I just ate a whole jar of this as a snack so I'm sure I'll be making more. Thanks Jellyqueen!

1 person found this review helpful

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From: Chef #288698

On Aug 25, 2008

I am spoiled now and cannot enjoy chicken or turkey without this chutney! If it is not the season for fresh cranberries you can substitute a can of whole cranberry sauce and use just one cup of sugar in place of the 2 1/2 cups and only 1/3 cup of water. Everyone who tries this at our house has to have the recipe.

0 people found this review helpful

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From: kitchengrrl

On Oct 27, 2003

Before I tried this over food, I just got a taste or two as I was canning it. It had a very strong raw onion taste that I really didn't care for. My initial thought was to saute the onion, apple and pear in a couple of tablesppons of butter or olive oil with a little garlic and rosemary, THEN add them when it says to the next time I make it. Cooking the onion will remove the harshness of it and make it sweeter, while the garlic and rosemary with add that savory note. However, after trying it yesterday heated up in the microwave and served with roast pheasant, the onion taste had gone away. It is SOOOOO good! So, I think either way it will be VERY tasty!

8 people found this review helpful

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From: mama's kitchen

On Nov 29, 2005

UPDATE! Everyone RAVED at Thanksgiving when I served this. I now have to make another batch bc my guests all insisted that they be allowed to take some home and demanded the recipe! LOL I was only too happy to comply! Great recipe! %%% I followed your recipe exactly- but did not peel the fruit- preference. The onions did not seem to be overpowering at all. If anyone is worried about that they can soak the chopped onion in warm water for 15 minutes to reduce the pungency- drain and use as normal. Takes the strong bite out of them but retains all flavor. This will be a great addition to my Thanksgiving meal. I put this in jars and canned in a water bath for 10 minutes. I tasted it before canning and it was really yummy! Thanks JellyQueen!

7 people found this review helpful

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