Cranberry Chutney

Southern Living
Serve for a holiday meal with turkey or ham or as a quick appetizer with gingersnaps and cream cheese.
10 pints


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8 (16-ounce) cans jellied whole-berry cranberry sauce
2 cups firmly packed light brown sugar
2 cups chopped dates
2 cups currants or raisins
2 cups slivered almonds
2 cups apple cider vinegar
1/4 cup minced crystallized ginger
2 teaspoons ground allspice


Combine all ingredients in a large Dutch oven. Bring to a boil, stirring constantly; reduce heat, and simmer, stirring occasionally, 30 minutes.

Cool, place in jars, and store in refrigerator up to 2 weeks. For longer storage, pack chutney into hot sterilized jars, filling to 1/2 inch from top; remove air bubbles, and wipe jar rims. Cover at once with metal lids, and screw on bands. Process in boiling water bath 5 minutes.

Created date

October 2003