Donelan Cranberry Chutney

Name: Donelan Cranberry Chutney
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

Lauren Gordon|Nov. 20, 2013 5:20 pm EST

4 (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

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

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.
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.