Since first making this recipe in 2002...my husband just doesn't think it's Thanksgiving without it! I have to make a double recipe so he can eat it on EVERYTHING after the big day. It is the perfect combo of sweet, tangy, and savory with the toasted crunch of the almonds! Great in sandwiches, with pork, chicken and seafood as well. Thank you so much for this easy and delicious recipe
Cranberry Chutney
Photo: Randy Mayor; Styling: Jan Gautro
Slivered almonds add crunch to Mary's favorite chutney, which she serves with shrimp or chicken.
Yield: 3 1/2 cups (serving size: 1/4 cup)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 199
- Calories from fat: 11%
- Fat: 2.5g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.6g
- Polyunsaturated fat: 0.6g
- Protein: 1.4g
- Carbohydrate: 44.2g
- Fiber: 2.2g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 184mg
- Calcium: 47mg
Ingredients
- 4 cups fresh cranberries
- 2 cups packed brown sugar
- 1 cup raisins
- 1 cup water
- 1/2 cup slivered almonds, toasted
- 1/4 cup fresh lemon juice
- 1 teaspoon salt
- 1 teaspoon grated onion
- 1/8 teaspoon ground cloves
Preparation
- Combine all of the ingredients in a large saucepan, and bring to a boil. Reduce heat, and simmer the chutney for 35 minutes or until thickened.
Cranberry Chutney Recipe at a Glance
- COURSE: Sauces/Condiments
- CONVENIENCE: Entertaining, Kid-Friendly, Make-Ahead, Quick/Easy
- CUISINE: American, New England
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Low Cholesterol, Low Fat, Meatless, Low Saturated Fat
- OCCASION: Autumn, Winter, Christmas, Thanksgiving
- PUBLICATION: Cooking Light
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