Jennifer Gaydos of Akron, Ohio, was the winner of our October 2008 “Favorite Fresh Cranberry Recipes” contest with her cranberry chutney recipe. “This is a recipe that I’ve altered to improve the taste and texture. It has a greater variety of fruit than some chutney recipes,” she wrote.
- 1 cup fresh cranberries
- 3/4 cup unpeeled apple, chopped
- 1/2 cup orange segments, chopped
- 1/4 cup orange juice
- 3/4 cup sugar
- 1/4 cup raisins
- 1/4 cup pecans, coarsely chopped
- 2 tablespoons diced celery
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/2 teaspoon allspice
In a medium-size saucepan, combine all the ingredients. Bring to a boil and then reduce heat, allowing the chutney to simmer for about 5 minutes, or until the fruits are soft.
For best flavor, refrigerate for one day prior to serving. Chutney can be kept refrigerated for up to one week.