Cranberry Chutney

Preparation info
  • 2 to 3 half pint

    jars of chutney
    • Difficulty


Appears in
Home Canning and Preserving

By Janet Cooper

Published 2014

  • About

This is a mild chutney.


  • 1 standard-sized can whole cranberry sauce
  • ½ cup raisins or currants
  • ½ cup


  1. Wash, squeeze dry, and chop the raisins and add to the cranberry sauce. If using currants, leave them whole. Add the chopped dates, finely chopped onion, sugar, vinegar, spices, and pepper.
  2. Cook slowly until thick, about 30 minutes. Stir often. Seal in sterile jars or refrigerate.