Cranberry Mixed Fruit Chutney

Holiday menu is just incomplete without cranberry chutney, and store-bought chutney or cranberry sauce can never beat homemade cranberry fruit chutney. This cranberry mixed fruit chutney is perfect for the holiday season; you can make it  in advance too.cranberry fruit chutney

Cranberry is available in the fresh produce section for a small time of the year. Whenever cranberries are in the season I buy few bags as I can use cranberries for many recipes. You can also easily freeze these fresh cranberries and you can use them in different recipes; ranging from desserts and pies to sauce and chutneys. Cranberries are very nutritious and detoxifying  so these are also good for smoothies.Cranberry Mixed Fruit Chutney

The recipe of cranberry chutney is very easy to follow and I have used basic ingredients for my cranberry fruit chutney. As this chutney  contains sugar and vinegar so it does not require any special preservative. It remains good for many days although I prefer to store this chutney in the refrigerator but you can also keep it for few days on counter-top. Cranberry Mixed Fruit Chutney

This cranberry mixed fruit chutney can be served with grilled meats, sandwiches etc for the main course and with brie or crackers for appetizers.  This  fruit chutney is a perfect combination of sweet, sour and savory flavors; that makes it a suitable companion to many meals. This jewel tone chutney can make any recipe good to taste. This cranberry mixed fruit chutney is vegan, GF and nut free. I have used fresh chopped pineapples for this recipe which not only adds texture to this recipe but also adds an amazing flavor and juiciness . Fruit Chutney
This cranberry mixed fruit chutney is chunky but if you prefer smooth texture; then allow it to cool and then pulse in the blender or food processor for the smooth texture.

Yields 8-10 servings

Cranberry Mixed Fruit Chutney

Easy cranberry and mixed fruit chutney recipe.

10 minPrep Time

25 minCook Time

35 minTotal Time

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Ingredients

  • 2 cups fresh or frozen cranberries
  • 1 cup fresh or canned pineapple (chopped)
  • 1/2 cup packed light brown sugar
  • 1/4 cup apple cider vinegar/ white vinegar
  • 7-8 dried apricots (quartered)
  • 1/4 cup raisins
  • 1/2 cup red or orange bell pepper (chopped)
  • 1/3 cup finely chopped onion
  • 1/2 asian pear/ apple (chopped)
  • 2 tbsp crystallized ginger(chopped)
  • 1 cinnamon stick
  • Salt to taste
  • 1/4 teaspoon crushed black pepper
  • 1/2 tsp garam masala powder/ 1/4 tsp allspice

Instructions

  1. Take a large saucepan add all ingredients to it and bring them to boil over high heat, stirring occasionally.
  2. Reduce heat to medium-low and simmer, stirring occasionally for 20 minutes, or 25-30 minutes in case of frozen berries.
  3. Remove and discard cinnamon stick. Pour the chutney mixture into glass jars and let it cool to room temperature. Then store tightly covered in the refrigerator.
  4. Serve chutney chilled or at room temperature.
Recipe Type: Sauces and Spreads

Notes

Chutney can be kept refrigerated for up to 2 weeks.

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