We use cookies and similar technologies to improve user experience, and analyse activities and performance. For more information, please see our Privacy Policy. 
Recipe Detail Page
Cranberry Chutney
Holiday 2008
Roger Mooking
This simple and sweet-tart chutney can be made days ahead.
Makes about 1 cup (250 mL)
⅔ cup (150 mL) frozen whole cranberries
½ cup (125 mL) water
2 tbsp (25 mL) granulated sugar
¼ tsp (1 mL) whole fennel seeds
1. Put all ingredients in a saucepan and place on stovetop over medium heat. Bring to a boil then reduce heat to low and simmer. Continue to simmer for about 10 minutes or until cranberries begin to soften and break down. Remove saucepan from heat. Using a potato masher, coarsely mash the cranberry mixture. Return saucepan to the stovetop on low for 5 more minutes or until thickened. Place cranberry chutney in a serving bowl, and allow to cool to room temperature.
Makes about 1 cup (250 mL)
