8 Servings

How to Make It

Step 1

In a large saucepan, bring all ingredients to a boil over high heat, stirring occasionally. Reduce heat to medium and simmer, stirring occasionally, for 20 minutes. (It's not necessary to thaw frozen cranberries; just cook mixture longer.)

Step 2

Remove and discard cinnamon stick. Cool mixture to room temperature and store, tightly covered, in refrigerator, where it will thicken. Serve chutney chilled or at room temperature. (Chutney can be made and kept, refrigerated, up to 2 weeks ahead.)

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