Friday, November 25, 2011

Spiced Cranberry Chutney

You'll love this cranberry chutney on everything.
 from turkey, ham, pork, chicken,
on sandwiches and baked brie.
Bake brie in 350 oven until soft, about 8-10 minutes.
spread with cranberry chutney  and serve
with crackers or baguette slices.
Also good on cream cheese.
Fresh cranberries and a few basic ingredients.
 Combine in a saucepan and bring to a boil.
 Reduce heat to low and cover for 30 minutes.
 It will thicken.
 Serve at room temperature.
Spicy, tart and sweet. A perfect
condiment for Turkey.
Refrigerate leftovers for up to 2 weeks.

Spiced Cranberry Chutney
1 C cranberries
1/2 C brown sugar
1/4 C cider vinegar
2 T orange juice
1/4 t cinnamon
1/8 t ground cloves
1/8 t ginger
Combine in a saucepan, bring to a boil 
then reduce heat to low and cook 
covered until thick, about 30 minutes. 
Serve at room temperature
 or chill up to 2 weeks.


Links: Stone Gable


  1. Looks and sounds YUMMY ! Hope you have a great day !

  2. Oh dear Rita, hope you had a wonderful Thanksgiving, I'm sure you did, why, been such a terrific cook you are! Thanks for this recipe, I like it for Christmas turkey now!
    Hugs, FABBY

  3. Rita May, I just love Cranberry sauce, so I know that I will love the chutney! Filled with great flavorful ingredients! I hope you had a wonderful Thanksgiving and I'm sure this yummy chutney was part of it!
    Thanks for bringing it to ON THE MENU MONDAY!

  4. Hi Rita,
    I just love your Cranberry Chutney recipe, it looks delicious. Thanks for sharing and hope you are having a great day!
    Miz Helen

  5. I am a big cranberry sauce person too. Yours sounds delicious and the color is so pretty too.