Fresh Cranberry Chutney

a close up of a plate of fresh cranberry chutney and a plate of turkey meat



Makes about 4 cups


1 pound fresh cranberries, rinsed and drained; discard wrinkled berries and stems
1 cup sugar
½ cup Chef Paul Prudhomme’s Sweetie Magic®
2 tablespoons vanilla extract
Juice and pulp from 1 lemon, seeded
2 oranges, peeled, sliced and seeded

How To Prepare

Place the cranberries, sugar, Sweetie Magic® and vanilla in a food processor; process a few seconds to reduce bulk. Add the lemon and process for 5 seconds. Add oranges and process just until well mixed, about 5 seconds. Place in a pot over medium heat and cook. Stirring frequently, until the chutney is thick, about 30 minutes.

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