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Nutrition Facts
Serving Size 1 (101g) Recipe makes 12 servings The following items or measurements are not included below: 1 inch fresh ginger 1 inch orange rind
Calories 152
Calories from Fat 16		(10%)
Amount Per Serving		%DV
	Total Fat 1.8g	2%
	Saturated Fat 0.2g	0%
	Monounsaturated Fat 1.0g
	Polyunsaturated Fat 0.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 22mg		0%
Potassium 54mg		1%
Total Carbohydrate 35.4g		11%
	Dietary Fiber 1.4g	5%
	Sugars 33.4g
Protein 0.5g		1%
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Thanksgiving 2007

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Cranberry Chutney

Recipe #64488 | 3½ hours | 20 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Stella Mae
Jun 13, 2003

Fabulous adaptation of Madhur Jaffrey's quick chutney using canned cranberries when unable to get fresh. If using fresh, just make as usual and adapt to this recipe. Wonderful anytime, and especially good with holiday turkey, roast or ham. This recipe freezes well, too! Cooking time will vary according to quantity.

SERVES 12 (change servings and units)

Ingredients

1 (1 lb) can jellied cranberry sauce
1 (1 lb) can whole berry cranberry sauce
1 inch fresh ginger, peeled
3 cloves garlic, peeled and finely chopped
1/2 cup apple cider vinegar
4 tablespoons sugar (or less)
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
salt
1/4 cup chopped pecans or walnuts
1/2 small orange, peeled,diced
1-2 inch orange rind, finely diced
1/2-1 lemons, juice only

Directions

1
Cut ginger into paper thin slices, stack, cut into thin slivers.
2
Combine slivers, garlic, vinegar, sugar, pepper,cinnamon and allspice into a heavy pot.
3
Simmer for about 20 minutes (may take longer) until there're about 4 tablespoons liquid left (excluding the solids).
4
Add cranberry sauce and salt.
5
Mix, bring to a simmer.
6
It will be a bit lumpy.
7
Add nuts, orange, peel and lemon juice.
8
Simmer slowly.
9
It will take 2 to 3 hours to thicken.
10
Cool, put in a jar and refrigerate.
11
This will keep for several days and freezes well.

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Featured Reviews for This Recipe

From: Jackiean

On Nov 23, 2007

I used the canned cranberries and this was very tasty. DH and I can't wait to use the left overs on a sandwich. I used half the sugar posted here. We are cutting down on sugar and I don't like using too much sugar substitute so this was perfect for us. It was a bit too different for the kids who were visting and missed the tradional cranberry sauce... next year I may do both. Thanks for sharing this tasty treat.

1 person found this review helpful

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From: Foggy Kitchen

On Aug 13, 2007

Great recipe! I used walnuts, as they seem to better retain integrity of crunch over pecans. I like that the "base" which is simple store-bought - just add these special additions. Thanks for posting! Next, I'll try to can this recipe, and will report results.

0 people found this review helpful

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From: TOOLBELT DIVA

On Nov 16, 2004

Stella Mae: I used fresh cranberries, fresh ginger, fresh garlic for this recipe; chopped everything on the "pulse" cycle of my Cuisinart... Easy, Peasy! Of course a very large quantity was made; then bottled and sold at our dragon boat Bake Sale... Why not? it was the day before Canadian Thanksgiving, and Stella, I have to tell you the jars of chutney just flew out of there.... I cannot recommend this chutney strongly enough. Who was it said Mahv'lous, simply Mahv'lous? They must have been talking about your chutney, Stella Mae. Five stars does not do it justice, but that is the Max, so that's all you get...

8 people found this review helpful

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From: Elly in Canada

On Nov 15, 2004

A 5* chutney Stella Mae!!! A very good friend made your recipe and gave me a jar of the best cranberry chutney!!! I will definitely keep your recipe in my book of favourites! I served this at a dinner recently, all four diners rated this a 5 star ++ the combination of spices is perfect!! Thank You.

4 people found this review helpful

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