How to make it

  • Cut ginger into paper thin slices, stack, cut into thin slivers.
  • Combine slivers, garlic, vinegar, sugar, pepper, cinnamon and allspice into a heavy pot.
  • Simmer for about 20 minutes - it may take longer, until there is about 4 tablespoons liquid left (excluding the solids).
  • Add cranberry sauces (or fresh cranberries) and salt.
  • Mix, bring to a simmer.
  • It will be a bit lumpy.
  • If you like fruit in your chutney, a handful of chopped apples, pineapple tidbits, raisins or currents add nice colour, flavour and texture to this chutney.
  • Add orange, grated orange peel and lemon juice.
  • Simmer slowly.
  • The mixture may take 2 to 3 hours to thicken.
  • Cool and place in a jar to refrigerate.
  • Note: Chutney can be made 1 week ahead. It must be tightly covered and chilled. It also freezes well.

Reviews & Comments 5

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    tuilelaith ate it and said...
    Hey you got my ^5! Come join me in my new Chutney Group!
    Was this review helpful? Yes Flag
  • missworld 9 years ago
    This look fantastic!
    Was this review helpful? Yes Flag
  • 55to64 9 years ago
    Love it! I have a question. When you indicated you can substitute fresh cranberries - did you mean for BOTH the jellied and the whole berry sauce? or just for the whole berry sauce?

    thanks for posting!
    Was this review helpful? Yes Flag
    " It was excellent "
    bluewaterandsand ate it and said...
    Yummy, this looks fantastic!
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wow what arecipe thanks
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes