Cranberry Chutney with Walnuts

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

Ingredients

  • 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

Directions

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

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

Learn More
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

← previous recipe next recipe →
instagram

Tried this recipe?

Share with our community. #KAROSYRUP @KARO_CORN_SYRUP

print image

Cranberry Chutney with Walnuts

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

Ingredients

  • 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

Directions

  • 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.