Cranberry Chutney

Southern Living

Store leftover chutney in an airtight container in the refrigerator up to a week. Serve it with fried turkey, roasted pork tenderloin, or grilled pork chops.

Makes about 4 1/2 cups


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1 cup water
3/4 cup sugar
3 cups fresh cranberries (12 oz.)
1 pink grapefruit, peeled, seeded, and chopped
1 orange, peeled, seeded, and chopped
1 Granny Smith apple, peeled and diced
1 Anjou pear, peeled and diced
1 1/2 cups mixed dried fruit
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/8 teaspoon salt


Prep: 15 Minutes
Cook: 15 Minutes

1. Bring 1 cup water to a boil over medium heat; add sugar, stirring until dissolved. Reduce heat to medium-low; stir in cranberries and remaining ingredients, and simmer, stirring constantly, 10 minutes. Remove from heat, and let cool.

Created date

October 2006