Cranberry Chutney
Cranberry chutney in cup
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Course: Side Dish
Cuisine: American
Keyword: Holiday, Sauces & Dressings, Vegetarian
Servings: 8 servings
Calories: 347kcal
Author: Chef Bill Collins

Ingredients

  • ½ cup cider vinegar
  • 2 cups firmly packed brown sugar
  • ½ tsp ground ginger
  • ¼ tsp ground allspice
  • ½ tsp cinnamon
  • 1 ½ cups orange juice
  • 1 zest lemon
  • 1 lemon (peeled with pith discarded, pitted, and cut into sections)
  • zest of 2 oranges
  • 2 oranges (peeled with pith discarded, and cut into sections)
  • 1 apple (peeled, seeded, and chopped)
  • 6 cups cranberries
  • ½ cup golden raisins (optional)
  • ½ cup dried apricots (chopped)

Instructions

  • In a large saucepan over a medium-high heat, combine the vinegar, sugar, ginger, allspice, cinnamon and orange juice, and bring to a boil. Stir occasionally, until the sugar is dissolved
  • Add the lemon zest, orange zest, lemon and orange sections, and apple. Simmer the mixture, stirring occasionally, for 10 minutes
  • Add 5 cups of the cranberries, raisins (if using), and apricots, and simmer the mixture, stirring occasionally, for 40 minutes, or until it is thickened.  Stir in the remaining cranberries and simmer the mixture for 10 minutes, stirring occasionally
  • Transfer the chutney to a bowl, let it cool to room temperature. Refrigerate it, and store covered for up to 2 weeks.

Notes

Yield: approximately 6 cups
Nutrition Facts
Cranberry Chutney
Amount per Serving
Calories
347
% Daily Value*
Fat
 
0.4
g
1
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.05
g
Sodium
 
21
mg
1
%
Potassium
 
505
mg
14
%
Carbohydrates
 
89
g
30
%
Fiber
 
6
g
25
%
Sugar
 
76
g
84
%
Protein
 
2
g
4
%
Vitamin A
 
522
IU
10
%
Vitamin C
 
60
mg
73
%
Calcium
 
87
mg
9
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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