Cranberry Chutney Recipe

Over the years, cranberry sauces, specifically chutney, have become a staple of holiday fare. Try this Cranberry Chutney recipe this year, and you won't be sorry you did.

Toni Leland
November/December 2010
Cranberry Chutney
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Cranberry Chutney complements both turkey and ham well.
Lori Dunn
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Easy Thanksgiving Recipes for Your Holiday Feast 

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Cranberries were introduced to the Pilgrims by the Native Americans, who valued the fruit as a natural preservative thanks to its benzoic acid. During the Civil War, cranberry sauce was the inspiration of Gen. Ulysses S. Grant, who ordered the sweet concoction be served to his troops during the siege of Petersburg in 1864. Forty-eight years later, the Cape Cod Cranberry Co. marketed the first commercially canned sauce. This Cranberry Chutney recipe will be a hit on your holiday dinner table.

Cranberry Chutney 

1 pound fresh cranberries, rinsed
1 cup sugar
1⁄2 cup firmly packed light brown sugar
1⁄2 cup raisins
2 teaspoons ground cinnamon
11⁄2 teaspoons ground ginger
1⁄2 teaspoon ground cloves
1⁄4 teaspoon ground allspice
1 cup water
1 cup chopped sweet onion
1 cup chopped tart apple
1⁄2 cup chopped celery

In large, heavy saucepan, combine cranberries, sugars, raisins, spices and water; 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. Yields about 1 quart. 

NOTE: This chutney keeps up to two weeks stored in an airtight container in the fridge.
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