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Community Recipe
from [moeatslight]
Shirley's Cranberry Chutney

Shirley's Cranberry Chutney

  • Yield: 0 servings ( Serving Size: servings )
  • Cook time:0 Minute
  • Prep time:0 Minute


  • 2 tablespoon(s) cider vinegar
  • 1/2 teaspoon(s) finely chopped garlic
  • 2 cup(s) fresh cranberries
  • 1 cup(s) granulated sugar
  • 1/4 teaspoon(s) ground ginger
  • 1 tablespoon(s) light brown sugar
  • 1/2 cup(s) seedless golden raisins
  • 1/4 cup(s) slivered almonds
  • 1 cup(s) water


1. Combine the water and granulated sugar in a heavy 3-quart saucepan over medium-high heat. Stir to dissolve the sugar, and then bring to a boil without stirring.

2. Add all the remaining ingredients. Boil very slowly, stirring occassionally, until fairly thick 10 to 15 minutes.

3. Allow chutney to cool, then cover and refrigerate. The chutney will keep well for 5 to 7 days in the refrigerator.

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Shirley's Cranberry Chutney recipe