Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce.
Chutney is a condiment of Indian origin made with sweet, sour and savory ingredients, like fruit, ginger, onions, sugar, spices, and vinegar. This holiday version comes from my mom’s dear friend Joanne Biltekoff, who is like an aunt to me (and lovingly known to my kids as the pickle lady for her delicious refrigerator pickles). Joanne makes a big vat of cranberry chutney before Thanksgiving to jar and give away over the holidays. Not only is it a nice alternative to traditional cranberry sauce, it’s also delicious on turkey sandwiches and goes beautifully with cheese, crackers, and charcuterie.
What You’ll Need To Make Cranberry Chutney
Step-by-Step Instructions
Combine all of the ingredients in a medium pot or Dutch oven. Mix well. Bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.
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Per serving (32 servings) Serving size: 2 tablespoons Calories: 47 Fat: 0 g Saturated fat: 0 g Carbohydrates: 12 g Sugar: 10 g Fiber: 1 g Protein: 0 mg Sodium: 7 mg Cholesterol: 0 mg
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