Cranberry Chutney

By abbyarnold • November 5, 2009 • 0 Comments

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Author Notes: Cranberry sauce is essential for turkey! I have tried several different approaches to cranberry chutney, but prefer this simple recipe, which I adapted from one that calls for canned cranberry sauce. I make a bunch as soon as the cranberries hit the grocery store, can it and give it for holiday gifts. It also is excellent on turkey sandwiches, or as a topper on turkey and cream cheese roll-ups for a holiday potluck. - abbyarnold

Serves 4 cups

24 ounces fresh cranberries
2 cups sugar
1-1/2 cup water
1/2 cup wine vinegar
2 teaspoons salt
1/2 cup white raisins
1 tablespoon curry powder
1 tablespoon worcestershire sauce
2 tablespoons molasses

Bring cranberries, sugar, water and vinegar to a boil. Simmer until cranberries pop.
Stir in other ingredients and simmer for another 15 minutes, stirring occasionally.
Cool and refrigerate, or spoon into hot jars and seal.