Make Ahead

Cranberry Chutney

November  5, 2009
0 Ratings
  • Serves 4 cups
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

What You'll Need
  • 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
  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.

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