10/03/2026
With Thanksgiving fast approaching, I thought this was a good time to repost my recipe for Cranberry Chutney. I have been making this for more years than I can remember. It's so delicious!
Cranberry Chutney Recipe
1 cup white vinegar
1 cup water
1 cup granulated sugar
1 cup packed brown sugar
1/4 cup lemon juice
2 tsps salt
12 oz/340 g bag (3 cups) fresh cranberries
1 cup raisins
1/2 cup candied mixed peel
1/2 cup chopped onion
3 cloves minced garlic
2 whole cloves
2 tsps celery seed
1 tsp ground ginger
1/2 tsp crushed dried chilies
Prepare your jars by washing them in the dishwasher and then setting the jars and lids upside down in your oven at 250° F while you continue with your recipe.
In a large heavy saucepan, combine vinegar, water, sugars, lemon juice and salt. Bring to a boil, stirring to dissolve sugars. Add remaining ingredients, boil gently, uncovered, stirring frequently, for 30 to 40 minutes or until thick enough to coat the back of a spoon.
Pour into hot sterilized jars, seal and leave to cool on the counter. Makes about 4 cups.
