May 12, 2010

Fresh Cranberry Chutney

Apple Recipes, condiment, cranberries, holiday, nuts, Thanksgiving Recipes

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45 ratings

Prep time: 18 minutes
Cooking time: 15 minutes
Chilling time: 2 hours
Servings: Makes 5 1/4 cups

It wouldn’t be Thanksgiving without Grandma’s Fresh Cranberry Chutney.

Ingredients

2 cups granulated sugar
1 (12-ounce) package fresh cranberries
1 cup water
3/4 cup orange juice
1 cup raisins
1 cup chopped walnuts
1 cup chopped celery
1 medium apple, peeled, chopped
1 tablespoon grated orange zest
1 teaspoon ground ginger

Directions

1

Combine granulated sugar, cranberries and water in a large saucepan and mix well. Bring to a boil over high heat.
2

Reduce the heat to low. Simmer mixture, stirring occasionally, for 15 minutes. Remove from heat.
3

Stir the orange juice into the cranberry mixture. Add raisins, walnuts, celery, apple, orange zest and ginger and mix well. Spoon into a serving dish.
4

Chill, covered, for 2 hours. Chutney can be stored, tightly covered, in refrigerator for up to 2 weeks.

Grandma's Secret Trick

Occasionally, Grandma changed the preparation of this cranberry chutney slightly so she could jar it for giving away or for eating later in the year. She omitted the walnuts and, after adding the orange juice, raisins and other ingredients, boiled the mixture for 3 minutes. She spooned it into hot sterilized jars, leaving 1/2-inch headspace, sealed the jars with 2-piece lids, and then processed the jars in a hot water bath for 10 minutes.

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