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Cranberry Chutney

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Pears, apples, ginger, hazelnuts and spices combine to add beautiful color, texture and taste to this classic Thanksgiving side dish!
Ingredients
  Cranberry 4 Cup (64 tbs), picked and stemmed
  Sugar 2 1⁄2 Cup (40 tbs)
  Apple 2 Medium, peeled, cored, diced (granny smith apple)
  Bosc pear 2 Medium, peeled, cored, diced
  Yellow onion 1 Small, diced
  Golden raisin 1 Cup (16 tbs)
  Crystallized ginger 1⁄3 Cup (5.33 tbs), diced
  Hazelnut 1⁄2 Cup (8 tbs), toasted (skin removed)
  Cinnamon stick 2 Medium
  Whole clove 6 Medium
  Salt 1 Teaspoon
  Water 1 1⁄4 Cup (20 tbs)
Directions

MAKING
1. Bring water, spices, salt, sugar and cranberries to boil over medium heat.
2. Stir frequently for about 10 minutes, until cranberries “start to pop”.
3. Once cranberries begin to pop, reduce heat so mixture simmers
4. Add rest of fruit and stir frequently until mixture thickens (another 10-15 minutes)
5. Remove from heat and stir in hazelnuts.
6. Cool to room temperature – remove cinnamon sticks and cloves.

SERVING
7. Serve in a bowl.

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Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Taste: 
Sweet
Method: 
Simmering
Dish: 
Chutney
Occasion: 
Thanksgiving
Interest: 
Party
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
10

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