Yield:
16 servings (serving size: 1/4 cup)

Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

How to Make It

Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.

Ratings & Reviews

Awesome!

AshleyK
November 09, 2017
So glad I found this recipe again. I lost my copy of the original magazine and this has always been a favorite. Taking it to a pot luck at work tomorrow.

annofsomerville's Review

BeccaY
November 18, 2012
Off to Trader Joe's for dried sour cherries, which will now be 8 years in a row. Like another reviewer, I've made this annually since the recipe was 1st published in Cooking Light. Fanstically easy and favorful, which is a blessing because you'll be making this a lot, trust me. I just need to have plenty of walnuts on hand, since I never fail to over-toast the 1st batch (easy mistake).

bethwheeler's Review

BlueeyedSara7
November 09, 2008
This is now our family's cranberry sauce for holidays. Simply wonderful!

BlueeyedSara7's Review

WitchyKym
November 28, 2014
I could not find dried tart cherries so I opted to use cherry-flavored dried cranberries, which was the only change that I made to the recipe. This was a big hit at Thanksgiving dinner yesterday and I will make again.

BeccaY's Review

bethwheeler
November 21, 2012
N/A

doherty's Review

doherty
November 07, 2011
This is easy and tastes great. I make several batches to eat during the holiday.

LittleJ's Review

LittleJ
November 21, 2010
I've been making this recipe for Thanksgiving and Christmas every year since it was first published in 2005 and it's always a hit! I adjusted the recipe slightly by simmering the cranberries for 20 minutes instead of 10, which produces a thicker sauce. I also preserve it and send it over seas to family - it travels well and is an excellent hand-made gift. This chutney is forever in my permanent recipe collection!

AshleyK's Review

lesliemu
November 18, 2008
I've made this recipe several times. Last year I even made a second batch AFTER Thanksgiving because we couldn't get enough of it. Yummm.

Super good

annofsomerville
January 23, 2016
good combination of tart and sweet. Very good!!