This ruby-colored relish can be made up to three weeks ahead and stored in airtight jars until you are ready to serve. It also makes a great hostess gift when packed in small, decorative glass jars.
1 1/2 cups sugar
1 cup water
1 teaspoon salt
1/8 teaspoon ground cloves
2 (3-inch) cinnamon sticks
1 (12-ounce) package fresh cranberries
2 cups chopped peeled Bosc pear (about 3 medium)
1 cup chopped peeled Granny Smith apple (about 1 small)
3/4 cup golden raisins
1/3 cup chopped onion
1/4 cup chopped crystallized ginger
2 tablespoons fresh lemon juice
How to Make It
Combine first 6 ingredients in a large saucepan; bring to a boil, stirring until sugar dissolves. Reduce heat, and simmer 10 minutes or until cranberries begin to pop. Stir in pear, apple, raisins, onion, and ginger; cook 20 minutes or until fruit is tender. Remove from heat; stir in juice. Cool to room temperature, and discard cinnamon. Cover and chill.
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Made this again for an early Thanksgiving dinner celebration. I just can't say enough how great this recipe is. I subbed fresh ginger for the crystallized this time. Honestly, it's gorgeous, would make a lovely hostess gift, and it goes with everything. I think the November 2004 edition is the best Cooking Light ever, and have made many of those holiday recipes over and over to the rave reviews of my family. It is the only issue I keep in the original print edition and I'm desperate to find a way to save it forever. The chutney didn't make my repertoire until the last few years but there is no way I'd miss it now. If we happen to go to other family members houses for a holiday, I bring it. Try it over neufchatel or baked brie, assuming you have leftovers. I rarely do unless I hide some in the back of the fridge and then I can keep it around about a week.
made this last year for gifts and got rave reviews from everyone. it was so simple to make and it looks pretty in glass jars. pairs well with turkey, chicken and pork. when you have an abundance of cranberries, this is a go to recipe.
Absolutely excellent - I have been making this recipe almost every Thanksgiving and some Christmases since it first appeared in the magazine in 2004 because it has always been such a big hit with my family and my guests. Let me say, my family is not easy to please, but they absolutely love this chutney and request it each year. I'm not sure what happened with the person who said cloves overpowered it, that has never been my experience.
I tried this recipe last Thanksgiving because I was looking for something different than just the ordinary cranberry sauce out of a can and WOW!!!! This is the best stuff ever! My whole family loved it, even my husband and he doesn't like cranberry anything. This stuff is good to eat even by itself. This will be a staple for many Thanksgiving's to come and anyother time I can use it. It's great for chicken, turkey, ham, and porkchops. I did opt. to use more sugar to make it sweeter though.
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