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Spiced Cranberry and Dried-Fruit Chutney

Spiced Cranberry and Dried-Fruit Chutney

Makes 2 1/2 cups Servings


  • 1/2 cup dried blueberries
  • 1/3 cup (packed) golden brown sugar
  • 1/4 cup chopped crystallized ginger
  • 1/4 cup frozen concentrated cranberry juice cocktail, thawed
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper
  • 2 teaspoons balsamic vinegar

Recipe Preparation

  • Stir all ingredients except vinegar in medium saucepan over medium-high heat until sugar dissolves. Increase heat to high; boil until thick, stirring often, about 4 minutes. Transfer to bowl. Mix in vinegar, then season with salt and pepper. (Can be made 2 weeks ahead. Cover; chill.)

Recipe by Jan Shroeder of Corvalis OregonReviews Section

Watch the video: Delicious Cranberry Chutney