Donelan Cranberry Chutney

Donelan Cranberry Chutney
4 from 1 ratings
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This is a slightly sweeter chutney than most cranberry sauces, so match your dishes accordingly. It went very well with the pork roast.
Servings
6
servings
Ingredients
  • 1 tablespoon olive oil
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 pound (4 cups) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 1 cup light brown sugar
  • 1/2 teaspoon allspice
  • 1/2 teaspoon ground cloves
  • 2 teaspoons cinnamon
  • 11/4 cup cider vinegar
  • 1/2 cup golden raisins
  • 2/3 cup peeled, diced tart apple
  • 1/2 tablespoon coarse salt
  • 1/8 teaspoon ground pepper
Directions
  1. In a large saucepan, heat oil over medium-low heat. Add ginger; cook for 3 minutes, stirring occasionally. Add cranberries, sugar, vinegar, allspice, cloves, and cinnamon. Bring the pot to a boil then reduce heat to medium-low and simmer, stirring frequently, until most of the berries have popped and liquid has thickened; roughly 10 to 15 minutes.
  2. Add apple, raisins, salt, and pepper and let it simmer, uncovered until thickened; about 15 minutes. Transfer to bowl, let cool completely or refrigerate until chilled; can be served at room temperature or chilled.
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