Cranberry Chutney




This is a recipe I have posted before. However, in the spirit of the season and because I have tweaked the recipe a little, I thought I would repost it. We use this as cranberry sauce on our holiday table. I also use it in pumpkin bread. 

Cranberry Chutney

1 can frozen orange juice

6 cups cranberries

1 orange, diced, peel and all

2 apples, diced

2 cups chopped walnuts

3 cups sugar

2 tbs pumpkin pie spice

1 tbs cardamom

2 tbs vanilla


Put all ingredients in a pot and bring to a boil. Simmer for 20-30 minutes.

Put into pint canning jars and process in a water bath for 15 minutes.


Cranberry Apple Crumble

  • 1/2 cup flour
  • 1/4 cup plus 2 tablespoons sugar
  • 1/4 cup packed brown sugar
  • 1/4 cup chilled butter, cut into small pieces
  • 6 cups peeled and sliced (about 1/2 inch thick) apples
  • 1 cup fresh or frozen cranberries
  • 1/3 cup fresh orange juice
  • 1 tablespoon cornstarch

  1. Heat the oven to 375°. Combine the flour, 1/4 cup of the sugar, the brown sugar, and the butter in a bowl. Mix the ingredients with your fingertips to create pea-size crumbs. (Alternatively, pulse the mixture in a food processor 10 times or so.)
  2. Combine the apple slices and cranberries in a large bowl. Mix the juice, remaining 2 tablespoons of sugar, and cornstarch in a small bowl. Pour the mixture over the fruit and toss well.
  3. Spoon the fruit into a 2-quart baking dish and sprinkle on the flour mixture. Bake the crumble until bubbly and golden brown, about 40 minutes. Serves 6 to 8.

Yankee Cranberry Upside Down Cake

Topped with tangy cranberries in lieu of sweet pineapple, this recipe lends a distinctive New England flavor to old-fashioned upside-down cake. To be sure you’re using the freshest berries, you’ll want to choose fruit that has bounce in it. Or you can put it to the water test. Small pockets of air trapped in fresh cranberries make them bounce — and float in water.

6 tablespoons butter, softened
2 cups fresh or frozen cranberries
1/2 cup firmly packed brown sugar
1/3 cup chopped pecans, toasted
1 cup sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
1 1/4 cups flour
1 1/2 teaspoons baking powder
1 teaspoon cinnamon
3/4 cup buttermilk

1.Heat the oven to 350°. Melt 2 tablespoons of the butter and pour it into a 9-inch springform pan.

2.In a mixing bowl, combine the cranberries and the brown sugar, then scatter the mixture atop the butter. Sprinkle on the pecans.

3.Beat the remaining 4 tablespoons of butter and the sugar at medium speed in a medium mixing bowl until well blended. Beat in the eggs one at time, then beat in the vanilla extract.

4.Combine the flour, baking powder, and cinnamon in a small bowl and stir well. Beat a third of the dry ingredients into the creamed mixture, followed by half of the buttermilk. Continue alternating in this way until you’ve beaten in the last of the dry ingredients. Spoon the batter evenly over the cranberries.

5.Bake the cake until a wooden toothpick inserted in the center comes out clean, about 50 minutes. Let it cool in the pan for about 5 minutes, then invert the cake onto a serving platter and remove the pan. Serves 10.

Cranberry Spinach Salad

1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil
1.In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
2.In a large bowl, combine the spinach with the toasted almonds and cranberries.
3.In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.




2 cups peeled, cored and chopped baking apples
1-1/3 cups fresh cranberries
3/4 cup chopped sweet onion
1/2 cup light brown sugar
1/4 cup cider vinegar
1/4 cup water
1/4 cup golden raisins
1 clove garlic, minced
1/2 teaspoon grated fresh gingerroot

4 skinless, boneless chicken breast halves
salt and freshly ground black pepper
1 tablespoon canola oil
1 tablespoon unsalted butter
2 tablespoons cider vinegar
2 tablespoons maple syrup


Combine chutney ingredients in a medium saucepan over medium-high heat. Bring to a boil, reduce heat and simmer 15 minutes, stirring frequently. Remove from heat and cover to keep warm. Season chicken moderately on both sides with salt and pepper. Combine oil and butter in large nonstick skillet over medium to medium-high heat. Add chicken; cook about 4 minutes on each side, or until golden and almost cooked through. Transfer chicken to a plate. Add vinegar and syrup to skillet over medium-high heat. Bring to a boil; stirring constantly. Continue to stir 1 minute. Return chicken to skillet, cook 1 minute on each side, or until cooked through. Serve chicken topped with warm chutney. Serves 4.

Christmas Chutney

2 cups orange juice
3 cups cranberries
1 orange chopped finely (peel included)
1 apple cored and chopped finely
1 cup walnuts
1 teaspoon cardamom
2 teaspoons cinnamon
1 cup honey
1/2 cup sugar

Put orange juice and cranberries into a pot. Cook on medium heat. Bring to light boil. Add all other ingredients. Stir constantly as the honey will burn. Cook down for 20 minutes. Unless you will be eating quickly, put into 4 prepared pint jars and waterbath for 15 minutes.