Rating: 5 stars
1 Ratings
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  • 5 star values: 1

This versatile, quick, and easy chutney makes a wonderful gift. One recipe yields about 6 cups and will keep up to 1 month in the refrigerator.

Janet Eilders, Sikeston, Missouri
Recipe by Southern Living November 2011

Gallery

Iain Bagwell; Styling: Angie Mosier

Recipe Summary

hands-on:
30 mins
total:
2 hrs 30 mins
Yield:
Makes 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring first 5 ingredients to a boil in a large saucepan over medium-high heat, stirring constantly. Reduce heat to low, and simmer, stirring constantly, 5 minutes or until cranberry skins begin to split.

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  • Stir in preserves and remaining ingredients; simmer, stirring constantly, 5 minutes. Remove from heat, and cool chutney completely (about 2 hours).

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