Make Ahead

Ellen's Cranberry Chutney

by:
November  6, 2009
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

  • Makes 4 cups
Ingredients
  • 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
In This Recipe
Directions
  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.

See Reviews

See what other Food52ers are saying.

  • AntoniaJames
    AntoniaJames
  • ellenl
    ellenl
Review