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Cranberry Chutney

5.00 Mitt(s) 5 Rating(s)5 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 55 votes, average: 5.00 out of 5

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Level: Easy

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Description

The perfect savory-sweet accompaniment to your holiday turkey or pork. And it can be made well in advance, which saves precious time on the big day. Also delicious on turkey sandwiches or as an appetizer with cheese and crackers.

Ingredients

  • 4 cups Fresh Cranberries
  • 1-¼ cup Water
  • 2-½ cups Sugar
  • 6 whole Cloves
  • 2 sticks Cinnamon
  • 1 teaspoon Salt
  • 2 whole Granny Smith Apples (peeled, Cored And Diced)
  • 2 whole Bosc Or Anjou Pears, Peeled, Cored, And Diced
  • 1 whole Small Yellow Onion, Chopped
  • 1 cup Golden Raisins
  • ⅓ cups Crystallized Ginger, Finely Chopped
  • ½ cups Hazelnuts, Roughly Chopped

Preparation

In a large pot (I used my Dutch oven) over medium heat, combine the cranberries, water, sugar, cloves, cinnamon sticks and salt. Stirring frequently, bring to a boil, and cook until the cranberries pop open, about 10 minutes. Turn the heat down to a simmer and stir in the apples, pears, onions, raisins and ginger. Continue to cook, stirring often, until thick, another 10-15 minutes. Remove from heat and toss in the hazelnuts. Discard cinnamon sticks and cloves (if you can locate them). Refrigerate in tightly sealed jars.

Adapted from The Thanksgiving Table by Diane Morgan.

5 Comments

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Alaska from Scratch on 11.12.2012

This will last up to four weeks in the fridge if sealed tightly in a jar.

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Alaska from Scratch on 11.12.2012

Yes, this recipe can be preserved through standard canning procedures. Enjoy!

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Amy Locurto on 11.9.2012

This looks fabulous!

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julieola on 11.8.2012

I was just going to ask the same questions as Joanne!! Let us know!!

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Joanne F. on 11.8.2012

How long will this last in the fridge?
Can this recipe be prserved through regular canning procedures?

5 Reviews

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Kristie on 11.27.2013

Fun, different cranberry recipe you’ll want to make for your friends! I omitted the whole cloves and opted for about 1/8tsp of ground cloves, as well as used ground ginger about 1/8tsp instead of candied ginger. Even using the substitutes, the recipe was wonderful!

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jodygates on 11.28.2012

I made this a few days before Thanksgiving and had enough to give away on my blog. I am not a fan of cranberry relish, so I wasn’t sure if I would like this, but with the fruit and pie filling consistency, I am sold. I was eating it with a spoon. I did serve it for Thanksgiving and then used it on turkey paninis. Yum. I was pleasantly surprised by cranberry this year. I’m printing it off and adding it to my personal cookbook!

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food4friends on 11.26.2012

I loved the flavor combination. Of course, I couldn’t leave well enough alone, so I sauteed the onions in a little butter, and toasted the hazelnuts. Other than that – everything as written. It was great!

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caramichele on 11.25.2012

This stuff is absolutely delectable, and so easy to make! (I wound up using Bartlett pears, and they were fine.) My family just loved it with our turkey and mashed potatoes–even the kids. I think I may have to bring it back next year!

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angela radke on 11.21.2012

This recipe is a great one. A batch has already been made and waiting to be put on the table tomorrow. Thank you for sharing.

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