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Cranberry Chutney with Walnuts

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  • Difficulty: Intermediate
  • Yield: 6 cups
  • Prep Time:  15 minutes
  • Cook Time: 35 minutes


  • 2 bags ( ounces each) fresh OR frozen cranberries
  • 2 cups sugar
  • 1 cup golden raisins
  • 3 cloves garlic minced
  • 1 tablespoon minced fresh ginger
  • 1-1/2 teaspoons salt
  • 1 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1 cup Karo® Light OR Dark Corn Syrup
  • 1 cup cider vinegar
  • 1 cup chopped walnuts


  • Combine cranberries, sugar, onion, raisins, garlic, ginger, salt, allspice, cinnamon and cloves in large saucepan.
  • Bring to boil over medium-high heat. Reduce heat and simmer mixture partially covered, stirring occasionally until onion is transulcent, about 15 minutes.
  • Add corn syrup, vinegar and walnuts. Cook uncovered over medium heat, stirring frequently, until mixture thickens, about 15 minutes.
  • Ladle into 6 half-pint jars; cool. Store in refrigerator.

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