Cranberry Chutney

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Cranberry chutney can be enjoyed on its own or as an accompaniment to roasts and meat dishes, such as pork or turkey. It’s also delicious on top of cream cheese and crackers! This chutney recipe makes about four cups of Cranberry Chutney, but you can easily scale it up if you need more, or down if you don’t think you’ll use it all at once! Feel free to play around with the ratios and add more or less of any ingredient according to your personal tastes.

A chutney is a savory relish made from spices, herbs, vegetable and fruit. It is typically used as an accompaniment to meat or fish dishes, but it can also be served alongside cheese or on top of rice. There are countless types of chutneys, each with their own specific flavor profiles based on region and seasonings.

Cranberry Chutney makes a great gift for friends and family during the holiday season. This recipe takes some time to make, but it’s well worth the effort and will give you plenty of chutney to give away or to keep on hand in your fridge over the holiday season and beyond. Make sure to cook the chutney long enough so that it thickens nicely and coats the back of a spoon when you’re ready to serve it.

Here are some other great recipes:

• Cranberry Plum Glazed Chicken Wings
• Maple Roasted Pears
• Citrus-Cranberry Sauce

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