Holiday Cranberry Chutney
- Total Time
- 1 hour 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- ½cup cider vinegar
- 2¼cups firmly packed light brown sugar
- ¾teaspoon curry powder
- ½teaspoon ground ginger
- ¼teaspoon ground cloves
- ¼teaspoon ground allspice
- ½teaspoon cinnamon
- 1½cups water
- 2lemons, rind grated finely, pith discarded and fruit cut into sections
- 2navel oranges, rind grated finely, pith discarded and fruit cut into sections
- 1tart apple, peeled and coarsely chopped
- 6cups fresh cranberries
- ½cup golden raisins
- ½cup dried apricots
- ½cup chopped pecans
Nutritional analysis per serving (10 servings)
326 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 75 grams carbohydrates; 5 grams dietary fiber; 64 grams sugars; 2 grams protein; 21 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large saucepan combine the vinegar, sugar, curry, ginger, cloves, allspice, cinnamon and water. Bring the liquid to a boil, stirring until the sugar is dissolved, about 3 minutes. Add the lemon rind and lemon sections, the orange rind and orange sections and the apple, reduce the heat and simmer for 10 minutes.
- Step 2
Add 3 cups of the cranberries, the raisins and the apricots and simmer, stirring occasionally, until thickened, about 35 minutes. Add another 2 cups of the cranberries and simmer for 10 more minutes. Add the remaining cup of cranberries and the pecans and simmer the mixture for 15 minutes longer.
- Step 3
Remove the saucepan from the heat, pour the chutney into a bowl and let cool. Chill overnight or up to 2 weeks.
Private Notes
Comments
A friend made this contribution to a family thanksgiving years ago. It has been a staple ever since, a flavor that is a defining one for this meal. It is a pleasure to make and I have a small cup of it warm when I am finished cooking. I wouldn't change a thing.
I cut the sugar back to about a third of what was given and added chunks of sweetened dried mango. It came out well and I use it on fish.
Agree, would cut sugar in 1/2 and add additional at the end to adjust sweetness to taste. Otherwise awesome, recommend giving it a try.
Does this chutney freeze well?
I have been making this cranberry sauce since I first saw it in the NYT. It is by far the best cranberry sauce I've ever tasted. I make it every year. It wouldn't be Thanksgiving without this chutney.
I have made this every year for decades. I got the recipe originally from the NYT magazine sometime in the 1980s. Always requested and always devoured.