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Cranberry Chutney with Walnuts

  • Intermediate
  • 6 cups
  • 1 hr 10 min
Baking Success Or Baking Mess


2 bags (12 ounces each) fresh OR frozen cranberries
2 cups sugar
1 large onion, chopped (about 1 cup)
1 cup golden raisins
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1-1/2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1 cup Crown® Lily White® or Golden Corn Syrup
1 cup cider vinegar
1 cup chopped walnuts


Combine cranberries, sugar, onion, raisins, garlic, ginger, salt, allspice, cinnamon and cloves in large saucepan.

Bring to boil over medium-high heat. Reduce heat and simmer mixture partially covered, stirring occasionally until onion is transulcent, about 15 minutes.

Add corn syrup, vinegar and walnuts. Cook uncovered over medium heat, stirring frequently, until mixture thickens, about 15 minutes.

Ladle into 6 half-pint jars; cool. Store in refrigerator.

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