Make Ahead

Cranberry Chutney

November  5, 2009
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
Ingredients
  • 24 ounces fresh cranberries
  • 2 cups sugar
  • 1-1/2 cups 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
In This Recipe
Directions
  1. Bring cranberries, sugar, water and vinegar to a boil. Simmer until cranberries pop.
  2. Stir in other ingredients and simmer for another 15 minutes, stirring occasionally.
  3. Cool and refrigerate, or spoon into hot jars and seal.

See Reviews

See what other Food52ers are saying.

Review