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Nov 24, 2008 09:22 PM

Cranberry chutney?

Can anyone suggest a good recipe for a cranberry chutney? I'm trying to do something a little different than the usual fresh cranberry sauce for Thanksgiving this year. Thanks.

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  1. Roughly my 'recipe' is:
    Dice and saute some onion (e.g. 1/2 red), garlic (1-2 cloves), ginger (1" knob, finely mince), bell pepper. Add ground spices like cinnamon, cloves, black pepper, mustard, cardammon. Add diced dried fruit (peaches, prunes, raisins). Add bag of cranberries, and some sugar.

    Cook till the berries start to pop. Adjust sugar, liquid (adding fruit juice). If it needs more tartness, use lemon juice or pomgranite molasses. Cook to the desired consistency.

    I aim for a medium stiff mixture (it will stiffen when cool), with a nice balance of sweet, tart, hot spice, with a complex background of flavors.

    1. Here's my SIL's famous and easy recipe: one bag cranberries (I like to use them direct from the freezer; I like the consistency of the sauce it makes)...washed and picked over. Put in the food processor with about a cup of sugar (you might want to start with less and adjust to taste; It depends on the size of the cranberry bag as well....see the post regarding shrinking package size under General Chowhounding topics), a teaspoon of salt, about a half teaspoon of cayenne (more if you like it spicy), and two tablespoons of cumin. Add a few twists of the black pepper grinder, pulse until the desired consistency (add a little water or lemon juice if necessary), taste and adjust seasonings. So easy yet very good! Excellent on turkey sandwiches!

      1. Do you want a different cran sauce recipe or a true chutney (sweet-tart, with vinegar)?

        1. I usually make this hotter with chipotle peppers but you can play with it.


          1 cup fresh or frozen cranberries
          1 small onion, chopped
          2 cloves garlic, minced
          2 T cider vinegar
          1 1/2 Tbs. sugar
          1/2 cup Cranberry juice
          1.5 tps. McIlhenny Tabasco Pepper Sauce
          1.5 tps. Lee Kum Kee Chili paste
          ¼ c chopped red bell pepper, stem and seeds removed
          1 red jalapeno chile, stem and seeds removed, chopped
          1/2 cup dried cranberries

          Place all the ingredients in a saucepan. Bring to a boil, reduce the heat, and simmer for 45 minutes or until the sauce is thick. Cool and refrigerate or ladle the sauce into clean, hot half-pint or pint jars, leaving ½-inch headspace. Wipe the rims, put on two-piece lids, and fasten the screw bands. Put the jars on a rack in a deep kettle half full of boiling water and add enough boiling water to cover the lids by 2 inches. Bring to a hard boil, cover the pot and boil (process) for 10 minutes for half-pints and 15 minutes for pints.

          Serve as a condiment with meat dishes use as a sandwich spread.
          Heat Scale: Medium

          1. I got this recipe from a local restaurant that served cranberry chutney with a brown sugar glazed turkey meatloaf. The recipe is really simple and it's delicious in spite of the small amount of ingredients. I sometimes add fresh grated ginger and some orange marmalade to it.

            Cranberry chutney (6 servings)

            4 cups fresh cranberries, ½ cup orange juice, ¼ cup water, 1 ¾ cup sugar, ¼ teaspoon salt
            Put all ingredients together in saucepan and bring to a boil over med heat, until berries pop
            Lower heat to simmer and reduce the mixture until it thickens, about 30 minutes.
            Chutney can be made ahead and frozen, or stored in sealed container in frig for 30 days