The Best Cranberry-Tangerine Chutney

One of the reasons I love food blogs has been discovering treasured recipes others consider to be the best they have made, served and eaten.

A fellow blogger, Cathy, over at Wives & Knives, just posted this chutney as one the most treasured recipes from her mother's files.  You know those are the best ones.  When I looked at the list of ingredients I just knew it would be good.  However, I did not know it would exceed all my expectations.  It is absolutely fantastic and out of this world.  There are also no cooking skills required to make this.  You just combine ingredients and simmer until done.  Nothing could be easier.

Everything about this chutney screams Thanksgiving and the holidays.  I'm pretty sure I can throw away all my other cranberry sauce or chutney recipes; this is now my hands down favorite.

Cathy emphasizes to include all of the ingredients such as the curry powder.  Even if you don't like curry....it does not taste typical...it's a background flavor, enhancing other flavors present.  Also, do not leave out the candied ginger because you think you can't find any.  Candied (crystallized) ginger is everywhere now.  I remember years ago only being able to get it at Williams-Sonoma but now I see it in the baking aisle and in the bulk food section of most grocery stores.  Don't leave it out, it adds an incredible taste.

Cathy also suggested pouring this chutney over cream cheese for an appetizer, which would be delicious as well.

Thanks Cathy for sharing this amazingly wonderful recipe.




Combine all ingredients in a large, heavy pot.  Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.




This keeps indefinitely in the fridge and will easily form a seal if poured, very hot, into small, decorative jelly jars...which I am going to do.

Cranberry-Tangerine Chutney
Adapted from Wives with Knives

3 cups fresh cranberries
1 large tart apple, cored, peeled and chopped (I used Granny Smith)
1/2 cup orange marmalade
1/2 cup apple cider vinegar
1-1/2 cups sugar
1 cup water
3 Tablespoons candied (crystallized) ginger, chopped (Do not substitute)
3/4 teaspoon ground cinnamon
1 Tablespoon curry powder (Do not leave this out)
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1/2 cup golden raisins
2 cans mandarin orange slices, drained

Combine all ingredients in a large, heavy pot.  Bring to a boil, reduce heat to low and simmer for 40 minutes, stirring occasionally.
This keeps indefinitely in the fridge and will easily form a seal if poured, very hot, into small, decorative jelly jars...which I am going to do.