Cranberry Chutney

Name: Cranberry Chutney
Yield: Makes about 1 quart
Cuisine: United States
Ingredients: 1 cup brown sugar; Thinly sliced peel of 1 lemon; ½ cup white vinegar; ½ cup raisins; 1 pound cranberries; Cayenne; ⅔ cup ginger preserves; 1 large onion, sliced; ¾ cup water; 1 teaspoon salt; 1 teaspoon dry mustard

Preparation info

Makes about
1
quart

Difficulty
Easy

Appears in

Thanksgiving Dinner

By Anthony Dias Blue and Kathryn K. Blue

Published 1994

About

This easy-to-make spicy condiment is the brainchild of Susan Friedland, our editor. It not only goes with turkey, it can be used throughout the year with chicken, meatloaf, ribs, or anything else you can think of.

Ingredients

1 pound cranberries
Thinly sliced peel of 1 lemon
1 cup<

Americas
United States
Condiment
Dinner
Gluten-free
Vegan

Method

In a large saucepan, combine all ingredients except the ginger preserves. Cook over moderate heat until the mixture thickens and the cranberries pop, 30 to 45 minutes.
Remove the saucepan from the heat and stir in the ginger preserves. When the mixture cools, transfer to covered jars and refrigerate. The chutney will keep for months.