Rating: 5 stars 4.8
38 Ratings
  • 5 star values: 34
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

The combination of fresh cranberries, Granny Smith apples, and spices makes for a lovely alternative to regular cranberry sauce. It is divine served over baked brie. This recipe has yielded many compliments, as I have given it as Christmas gifts in pretty jars or served at Thanksgiving dinner.

Recipe Summary

prep:
15 mins
cook:
45 mins
additional:
15 mins
total:
1 hr 15 mins
Servings:
48
Yield:
3 cups
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the cranberries, sugar, and water in a large saucepan, and bring to a boil. Reduce heat to medium, and cook until all the cranberries have popped, 8 to 10 minutes. Stir in the apple, celery, orange zest, orange juice, pecans, raisins, ginger, cloves, and salt, and cook over medium heat, stirring frequently, until the celery is tender and the sauce is reduced, about 35 minutes. Turn off the heat, cover the saucepan, and let the chutney stand to thicken, about 15 minutes. Serve warm.

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Cook's Note:

This will store nicely for up to 3 weeks in the fridge in a tightly covered container. Easily reheated in microwave; just be sure to cover loosely.

Nutrition Facts

52 calories; protein 0.2g; carbohydrates 12.5g; fat 0.4g; sodium 1.9mg. Full Nutrition
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