Sweet and Spicy Cranberry Chutney recipe

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Ingredients

2 cups water
1 ½ cups brown sugar
1 cup white sugar
4 cups fresh cranberries
1 cup chopped onion
1 cup dates, pitted and chopped
1 cup raisins
½ cup vinegar
½ cup chopped fresh ginger
2 teaspoons ground cinnamon
1 teaspoon salt
1 large garlic clove, chopped
8 cloves

Nutrition Info

57.6 calories
carbohydrate: 14.9 g
cholesterol: : -
fat: 0.1 g
fiber: 0.9 g
protein: 0.3 g
saturatedFat: : -
servingSize: -
sodium: 51.3 mg
sugar: 12.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine water, brown sugar, and white sugar in a large pot, stir until sugars dissolve. Add cranberries, onion, dates, raisins, vinegar, ginger, cinnamon, salt, garlic, and cloves. Bring to a boil, stirring occasionally.

  2. Reduce heat and simmer, stirring occasionally, until most of the cranberries have burst and sauce begins to thicken, about 15 minutes.

  3. Pour into a large bowl and refrigerate until set, about 45 minutes.

Recipe Yield

6 cups

Recipe Note

This is by far the best cranberry dish of any type that I've ever tasted. It was passed on to me from my mother-in-law. The garlic adds a hint of savoriness and the fresh ginger gives it a spicy kick. A very easy recipe with a sophisticated flavor. I could not find another cranberry chutney recipe exactly like it anywhere on the web, so I am sharing it here! The flavor gets better the longer it sits, so making it a day or two ahead is preferable.

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