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Ellen's Cranberry Chutney

by:
November  6, 2009
4
4 Ratings
  • Makes 4 cups
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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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
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.
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3 Reviews

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AntoniaJames December 2, 2010
Reporting back on this, ten days after it was first made (that ten days being enough usually to bring out the best in a chutney or fruit relish) to say that this stuff is even better now. I enjoyed it the day I made it, I enjoyed it on T-Day (four days later) and I am really enjoying it now. In fact, I'm planning to buy more cranberries to make another batch. I bring it to room temperature by letting a few spoonfuls sit out overnight; then I stir it into my steel cut oats in the morning. It's also terrific spooned into plain yogurt, and over mashed sweet potatoes. Definitely a keeper! In fact, I'm going to make some to give as gifts during the holidays. ;o)
AntoniaJames November 26, 2010
Made this on Sunday, and served it today -- as part of my first all-food52 T-Day menu. I actually made three different T-Day chutneys from food52 recipes. This was my favorite, by far. Even a devout cranberry product non-eater, after I urged him to taste it, agreed that it's delicious. The prunes are a great idea. Incidentally, I used 3/4 cup of dark brown sugar instead of the 1 1/2 cup of light brown sugar, and found this to be plenty sweet. Also, I only added a tiny pinch of cloves, and that flavor can be overpowering sometimes. Anyway, this is great stuff. I know I'll be making it again! ;o)
ellenl March 20, 2011
AJ, thank you SO much! I always look forward to your recipes and questions.