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Cranberry Chutney Recipe

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This recipe for Cranberry Chutney is from Westervelt Family Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. fresh cranberries, rinsed
1 c. sugar
1/2 c. firmly packed light brown sugar
1/2 c. raisins
2 tsp. ground cinnamon
1 1/2 tsp. ground ginger
1/2 tsp. ground cloves
1/4 tsp. ground allspice
1 c. water
1 c. chopped sweet onion
1 c. chopped tart apple
1/2 c. chopped celery
Directions:
Directions:
In a large, heavy saucepan, combine cranberries, sugars, raisins, spices and water; cover cook over medium heat until juice is released from cranberries (about 15 minutes). Stir frequently. Add remaining ingredients and reduce heat to simmer. Cook, uncovered, for 15 minutes, or until mixture thickens. Stir occasionally. Chill before serving.
Number Of Servings:
Number Of Servings:
Yields about one quart
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
This chutney keeps up to two weeks stored in an airtight container in the fridge. However, I usually double or triple the recipe, can it, and give at Christmas to those I know like chutney. Peach chutney can be made the same way, just substitute peaches for the cranberries.

 

 

 

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