Cranberry Chutney


Another holiday fave!  I got this recipe many years ago from my mother-in-law.  To bring the calories down I have used sugar substitute blends; if you prefer real sugar, you can either double the amounts listed, or you can add real sugar in amounts listed below and then add more sugar, a little at a time, until it is to your taste.  This recipe has so many great flavors in it, you will never go back to plain cranberry sauce!


2 cups water
1/2 cup vinegar
1 cup Truvia baking blend (or any white sugar baking blend)
1/4 cup Truvia brown sugar blend (or any brown sugar baking blend)
1 cup chopped onion, about 1 medium onion
1 clove garlic, chopped
1 cup raisins
1 cup dates, pitted and chopped
1/2 cup peeled and chopped fresh ginger root
4 cups fresh cranberries
8 cloves
2 teaspoons cinnamon
1 teaspoon salt


To a large sauce pan or medium-sized pot, add all ingredients in order listed, mixing well.

Bring to boil over medium high heat, stirring occasionally, and then reduce to simmer. Simmer until chutney is thick, almost the consistency of jello, about 15 minutes or more. Pour into serving bowl and refrigerate at least a few hours, preferably overnight.



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