"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Cranberry Chutney Recipe

  Tried it? Rate this Recipe:


This recipe for Cranberry Chutney, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

1994 Minnesota Aharts' Cookbook
Added: Monday, July 14, 2008


12 oz bag of fresh cranberries
1 cup quince preserves or apple jelly
1 red bell pepper, chopped
cup brown sugar
tsp ground coriander seeds
1 tsp mustard seeds
tsp dried hot red pepper flakes
1 tsp salt
tsp ground black pepper
cup raisins
cup cider vinegar
2 inch strip fresh lemon peel (remove with vegetable peeler)
1 medium onion, sliced (about 1 cup)

In a large saucepan, combine all ingredients except onions. Simmer for 30 minutes, stirring occasionally. Add onion and simmer 20 minutes, or until chutney is thickened. Chutney may be made up to 1 week ahead and stored in refrigerator.

This chutney makes a great alternative to traditional cranberry sauce. You can also use it to make a great appetizer. Just spread chutney over a block of cream cheese or a wheel of warmed brie, top with crumbled bacon, and serve with crackers.




Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!


Bookmark and Share




Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.

Search for more great recipes here from over 500,000 in our family cookbooks!