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Cranberry Chutney II

By: Christine Johnson

"Delightfully fragrant and spicy cranberry chutney. This is a wonderful dish for people who like new and different tastes. It's a nice departure from a traditional cranberry sauce. Originally submitted to ThanksgivingRecipe.com."

Rate/Review | Read Reviews (3)

Prep Time:
20 Min

Cook Time:
1 Hr

Ready In:
1 Hr 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 2 2/3 cups

Ingredients

2 cups cranberries
3/4 cup tomatoes - peeled, seeded, and coarsely chopped
1/3 cup golden raisins
1/4 cup chopped onion
1 teaspoon salt
1 cup packed brown sugar
1/2 cup cider vinegar
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground black pepper
3/4 cup water

Directions

In a 3-quart saucepan, combine cranberries, tomatoes, water, raisins, onion, and salt. Bring mixture to a boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
Stir in brown sugar, vinegar, ginger, cloves, and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of relish, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.