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Nutrition Facts
Serving Size 1 (44g) Recipe makes 12 servings
Calories 101
Calories from Fat 1		(1%)
Amount Per Serving		%DV
	Total Fat 0.1g	0%
	Saturated Fat 0.0g	0%
	Monounsaturated Fat 0.0g
	Polyunsaturated Fat 0.0g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 7mg		0%
Potassium 233mg		6%
Total Carbohydrate 26.2g		8%
	Dietary Fiber 1.8g	7%
	Sugars 23.1g
Protein 0.7g		1%
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Cranberry Ginger Chutney

Recipe #142805 | 7 min | 1 min prep | add private note

⁽²⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Oct 26, 2005

This is so delicious with turkey or pork. I strongly suggest to double or even triple the recipe. Plan ahead, this needs to chill overnight before using. This can be prepared up to a week in advance. Although I have only made this using fresh cranberries, I would think that frozen would work also.

SERVES 12 , 3 cups (approx) (change servings and units)

Ingredients

1 1/2 cups fresh cranberries
16 dried apricots
3/4 cup brown sugar
1/2 cup currant
2 tablespoons fresh minced ginger
2-3 tablespoons cranberry juice cocktail (I use Ocean Spray Cranberry Juice Cocktail for this)
1/2-3/4 teaspoon cinnamon
1/4 teaspoon cayenne pepper

Directions

1
In a medium saucepan combine all ingredients; cook over medium heat, stirring to dissolve the brown sugar.
2
Increase the heat to high and boil 3 minutes.
3
Transfer to a bowl and cool.
4
Cover and refrigerate 24 hours before using to blend flavors.

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Featured Reviews for This Recipe

From: ladypit

On Nov 24, 2006

Yummy chutney! I used candied ginger for the ginger, cut up the apricots, and used golden raisins insted of currants. It had a lovely taste and was very nice for Thanksgiving. Thanks!

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From: justcallmetoni

On Nov 19, 2006

In my family, Mom and I are the only ones who eat whole cranberry relish. So each year we try a new or different one to add a little more adventure to the traditional fare. This was the selection for this year and I'm looking forward to sharing it with her. The chutney is thick, rich and fruity with a nice spicey backnote. I added just a wee bit of allspice which I think brought the tartness of the cranberry out a bit more. My other change was I had to use water since I didn't have juice and I used closer to a half cup in order to have enough liquid to get the cranberries to pop. Next time, I made add a little more as the chutney is quite stiff after chilling for 24 hours. Delicious nonetheless. Thanks Kitz.

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