Best cranberry chutney

    (7)
    1 hour 20 min

    Delightfully fragrant and spicy cranberry chutney. It's a nice departure from a traditional cranberry sauce.


    8 people made this

    Ingredients
    Serves: 22 

    • 225g (8 oz) cranberries
    • 2 tomatoes - blanched, peeled and chopped
    • 50g (2 oz) sultanas
    • 1/2 small onion, chopped
    • 1 teaspoon salt
    • 225g (8 oz) dark brown soft sugar
    • 100ml (4 fl oz) cider vinegar
    • 1/2 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground black pepper
    • 175ml (6 fl oz) water

    Method
    Prep:20min  ›  Cook:1hr  ›  Ready in:1hr20min 

    1. In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
    2. Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

    Watch how!

    Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (5)

    JacquiThomas
    1

    easy to make and tastes very nice with cheese and biscuits.  -  24 Dec 2012

    by
    16

    I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You.  -  09 Oct 2009  (Review from Allrecipes US | Canada)

    by
    9

    I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper.  -  18 Nov 2012  (Review from Allrecipes US | Canada)

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