Holiday Cranberry Chutney
Published December 21, 1996
- Total Time
- 1 hour 15 minutes, plus overnight refrigeration
- Rating
- Comments
- Read comments
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Ingredients
½ cup cider vinegar
2 ¼ cups firmly packed light brown sugar
¾ teaspoon curry powder
½ teaspoon ground ginger
¼ teaspoon ground cloves
¼ teaspoon ground allspice
½ teaspoon cinnamon
1 ½ cups water
2 lemons, rind grated finely, pith discarded and fruit cut into sections
2 navel oranges, rind grated finely, pith discarded and fruit cut into sections
1 tart apple, peeled and coarsely chopped
6 cups fresh cranberries
½ cup golden raisins
½ cup dried apricots
½ cup chopped pecans
Nutritional analysis per serving
94 grams carbs; 408 calories; 3 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams fat; 7 grams fiber; 26 milligrams sodium; 2 grams protein; 80 grams sugar
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.