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Cranberry Chutney

Cranberry Chutney

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

Southern Living NOVEMBER 1996

  • Yield: 10 pints


  • 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.


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Cranberry Chutney recipe