Ellen's Cranberry Chutney

By • November 6, 2009 3 Comments



Author Notes: Can be made a week or more in advance and stored in refrigerator. Freezes wonderfully and keeps a long time.
Wonderful with turkey, pork, spread on pate (especially a country pate), and on sandwiches.
ellenl

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Makes 4 cups

  • 2 cups cranberries
  • 2 cups coarsely chopped peeled apples
  • 2 cups coarsely chopped peeled pears
  • 1 1/2 cups packed light brown sugar
  • 1/2 cup chopped prunes
  • 1 1/2 cups water
  • 1/2 cup cider vinegar
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 3/4 teaspoon ground cloves
  1. Combine all in large pot. Cook over medium-high heat, stirring occasionally, till comes to a gentle boil. Reduce heat and simmer gently, stirring occasionally, more toward end until the fruit is tender and the chutney is the consistency of a salsa, about 35 mins. Add more water if necessary. Cool and store.

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