Cranberry Chutney

Our great friends and fellow foodies, Bruce Hodge and Liz Weal, brought this dish to a Thanksgiving dinner we shared. Its exotic festive flavor was a hit with everyone, young and old. We serve it along side traditional cranberry sauce every Thanksgiving now. This bowl empties out first.
Yield 12 servings

1 cup sugar
1/2 cup vinegar
2 tablespoons molasses
1 teaspoon curry powder
1 tablespoon Worcestershire sauce
1 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon hot pepper sauce
2 cans (16 ounces) whole cranberries
1 cup golden raisins

1 In medium saucepan, bring the sugar, vinegar, molasses, curry powder, Worcestershire sauce, salt, ginger, and pepper sauce to a boil. Stir in canned cranberries and raisins.
2 Simmer, uncovered for 15 minutes or until thick.

notes Yield 3 pints
Back to original recipe for Cranberry Chutney
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