Recipes

Cranberry Chutney
  • Ingredients
  • 12 ounces fresh or frozen cranberries
  • 2 apples, peeled and diced
  • 3/4 cup diced onion
  • 4 cloves garlic, minced
  • 2 tablespoons minced fresh ginger
  • 3/4 cup dark raisins
  • 1 cup sugar
  • 1 cup red wine or raspberry vinegar
  • 1 /2 teaspoon salt
Directions
  1. Place the cranberries, apples, onion, garlic, ginger, raisins, sugar, vinegar and salt in a 4-quart saucepan
  2. Bring to a boil over medium heat and cook 20 to 30 minutes or until cranberries pop and mixture thickens
  3. Cool to room temperature
  4. Refrigerate up to 3 weeks. Yield: 3 cups SUGGESTED USE: The tangy flavor of cranberries is balanced nicely in this chutney with the sugar and vinegar
  5. Serve this chutney traditionally with turkey or try it with chicken or pork or even spooned over brie cheese.


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