Cranberry Chutney

This ruby condiment is so perfect with roast chicken, turkey cutlets, or pork chops that you'll be glad making it takes just minutes.

Cranberry Chutney
1/4 cup
3 cups
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  • 3 cups fresh or frozen cranberries
  • 1 large Granny Smith apple, peeled, cored and chopped
  • 1 small red onion, finely chopped
  • 1/2 cup golden raisins
  • 1/2 cup distilled white vinegar
  • 1/2 cup Stevia In The Raw® Bakers Bag
  • 2 tablespoons brown sugar, firmly packed
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
Related Video
How to Make Chutney

Learn how to make chutney, and you've got a secret weapon in your culinary arsenal! Create a baked brie appetizer, use it as a glaze on chicken, or use it as a condiment for pork.

Place all ingredients in large stainless steel or other non-reactive pot and bring to boil over medium-high heat. Reduce heat, and simmer chutney, uncovered, until cranberries and apples are soft, about 20 minutes, stirring occasionally. Spoon hot chutney into three 1/2-pint glass jars, and cover tightly. Cool chutney to room temperature, and refrigerate. Or, can jars of hot chutney in a hot water bath, if desired. Refrigerated, chutney keeps for up to 1 month.
Chutney can also be spooned into one large container and cooled before covering and refrigerating.

nutrition information

Per Serving: cal. (kcal) 45, carb. (g) 11, fiber (g) 2, Percent Daily Values are based on a 2,000 calorie diet
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