Cranberry-Lemon Chutney

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This is two recipes that I tried - I mixed them together to form my own version. Hope you like it.

Preparation time: 20 min
Cooking time: 30-45 min

Difficulty: Easy - for beginners
Serves: 8-10


1 cup water
1 cup sugar
1 16-oz page fresh cranberries

2 Granny Smith apples; peeled, cored and diced to the size just larger than the cranberries

1 c orange or pineapple juice (I like to use pineapple juice from a can of crushed pineapple)
1/2 c golden raisins
1/2 lemon, zested juiced
1/4 c cooking Sherry
1 tsp cinnamon
1/2 tsp cayenne

1/2 c pecans or walnuts (optional)


Combine the sugar and water in medium saucepan and bring to a boil; add the fresh cranberries and return to a medium boil for about 5 minutes (cranberries will begin to burst and color the water) - lower the heat to so that the liquid simmers. Add the Sherry and pineapple or orange juice. Then add the apples, nuts, raisins. Grate the peel from 1/2 lemon onto the mixture then sqeeze the juice from that 1/2 lemon into the mixture. Add the cinnamon and cayenne. Reduce the heat to a low heat just so that the mixture simmers to thicken - cook about 20 minutes (make sure you don't overcook the apples). Remove from heat and let cool before serving.


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