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Cranberry Raisin Chutney recipe

This aromatic-spiced cranberry and raisinchutney goes well with roasted chicken, turkey, pork and ham.

Recipe: Cranberry RaisinChutney

1 pound (about 4 cups) fresh or frozencranberries3/4 cup golden raisins1/2 cup honey1/2 cup undiluted frozen apple juice concentrate,thawed6 tablespoons cider vinegar1/4 cup water1 tablespoon minced fresh ginger1 teaspoon whole allspice10 whole cloves1 (3-inch) cinnamon stick1/4 teaspoon ground red pepper (cayenne)1/2 cup finely chopped onion1/2 cup thinly sliced celery1 small tart green apple, peeled, cored,and chopped

  • In a 3 to 4-quart pan, combine cranberries,raisins, honey, apple juice concentrate, vinegar, and water.Cook over medium heat until berries begin to pop, about 10 minutes.
  • Stir in ginger, allspice, cloves, cinnamonstick, red pepper, onion, celery, and apple. Simmer, uncovered,stirring often, until apple is very soft and almost all liquidhas evaporated, about 40 minutes.
  • Let cool, then discard cinnamon stick.Cover and refrigerate for up to 2 weeks. Bring to room temperaturebefore serving.

    Makes about 4 cups.

    Cranberry Chutney Recipe

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