Fall Fruit Chutney



2 cups (serving size: 1/4 cup)

Recipe from

Southern Living

Nutritional Information

Calories 71
Fat 1.4 g
Cholesterol 0.0 mg
Sodium 9 mg


2 tablespoons chopped walnuts
2 cups fresh or frozen cranberries
1/4 cup firmly packed brown sugar
1/2 cup water
2 tablespoons apple cider vinegar
1 Bosc pear, chopped
1/2 Granny Smith apple, chopped
1/2 cup chopped celery
3 tablespoons golden raisins
1 1/2 teaspoons grated fresh ginger
1 teaspoon ground cinnamon
1 1/2 teaspoons grated orange rind


Bake walnuts in a shallow pan at 350° for 5 minutes or until toasted.

Bring cranberries, brown sugar, and 1/2 cup water to a boil in a small saucepan over medium-high heat; boil, stirring often, 3 minutes or until cranberries pop. Stir in walnuts, vinegar, and next 6 ingredients; reduce heat, and simmer 20 minutes or until apple and pear are soft. Remove from heat; stir in orange rind. Cover and chill.