Cranberry-Plum Chutney

Cranberry-Plum Chutney


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A very tasty and versatile sauce. Serve it with cream cheese and crackers for an appetizer. Use it as an alternative to cranberry sauce with turkey and dressing or as a dipping sauce for roast chicken. It’s great with cream cheese on a bagel for breakfast.

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Time needed

10-15 min preparation + 20 min cooking

Serving Size / Yield

2 pints


  • 1 12-oz. pkg cranberries
  • 2 C. water
  • 2 C. sugar
  • 8 plums, pitted and chopped
  • 1/4 C. + 2 Tbs. red wine vinegar
  • 1/2 C. honey
  • 2 pinches crushed red pepper
  • 1 tsp. grated orange peel

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In 2-qt. sauce pan, bring water and sugar to boil, stirring until sugar dissolves. Pour in cranberries, lower heat and simmer until cranberries pop (5-10 minutes). Remove from heat. In another 2-qt saucepan, combine plums, vinegar, honey and red pepper. Bring to a low boil. Reduce heat, cover and simmer until plums start to break apart, stirring occasionally (5-10 minutes). Drain cranberries while retaining 1/2 cup of liquid. Stir in liquid and cranberries into plum mixture. Add grated orange peel. Pour into blender and pulse a few times until it reaches a chunky consistency. Pour into 1/2-pint jars and seal.

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