Cranberry Chutney




Slivered almonds add crunch to this Cranberry Chutney. It's an easy alternative to your ordinary cranberry recipes. I wouldn't dream of serving turkey without these ruby red beauties. This Cranberry Chutney is delicious served with shrimp or chicken as well.

4 c. fresh cranberries
2 c. packed brown sugar
1 c. raisins
1 c. water
1/2 c slivered almonds, toasted (see note)
1/4 c. fresh lemon juice
1 tsp. salt
1 tsp. grated onion
1/8 tsp. ground cloves

Combine all ingredients in a saucepan and bring to a boil. Reduce heat and simmer for 35 minutes or until thickened.

Yields 3 1/2 cup.

Note: You can toast almonds by tossing almonds in a heated skillet (no oil) until toasty.


Try Cranberry Chutney with one of many chicken recipes here.