Cranberry, Cherry, and Walnut Chutney

Serves: 16

Off to Trader Joe's for dried sour cherries, which will now be 8 years in a row. I've made this annually since the recipe was 1st published in Cooking Light. Fantastically easy and flavorful, which is a blessing because you'll be making this a lot, trust me. If you can't find fresh cranberries this time of year, reduce the water and sugar to 1/2 cup each. Stir in 1 can of cranberry sauce with berries and remove from heat. Continue with directions. Serve cold, or room temperature.

Yield: 16 servings (serving size: 1/4 cup)
Prep Time:
Cook Time:
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1 cup sugar
1 cup water
1/2 cup port or other sweet red wine
1/4 teaspoon ground allspice
1/2 cup dried tart red cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
orange rind strips (optional)


Combine first 4 ingredients in a medium saucepan; bring to a boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in walnuts, grated rind, and extract. Garnish with orange rind strips, if desired. Cover and chill.


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