Cranberry Chutney

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Rachael Walkins 1

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0 servings yields 2 quarts
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  1. IN a deep 6-quart saucepan, combine the cranberries, sugar, 1 1/4 c. water, cloves, cinnamon sticks, and salt. Bring to a boil, over medium heat, stirring frequently to dissolve the sugar. Cook until the cranberries begin to pop open, about 10-12 minutes. Adjust the heat so that the mixture simmers. Stir in the apples, pears, onions, raisins, and ginger. Continue to cook, stirring frequently, until thick, 10-15 minutes longer. Remove from the heat, and stir in the hazelnuts, and allow the mixture to cool to room temperature. Discard the cinnamon sticks and the cloves if you can find them. Refrigerate in tightly sealed jars for up to 3 months.