Cindy's cranberry chutney
The original recipe was by my grandmother Jean Lees & I revised it my way. Enjoy!
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
white meat free
gluten free
red meat free
contains honey
dairy free
vegetarian
pescatarian
- 1/2 teaspoon cinnamon
- 1 cup water
- 1/4 teaspoon allspice
- 4 cups cranberries
- 2 cup frozen pineapple , chopped if preferred use canned crushed pineapple has lots of sugar
- 1 1/2 cup brown sugar can use white sugar but brown is better for health
- 1/2 cup honey
- 2 cup golden raisins (or if preferred use brown raisins)
- 1 teaspoon minced ginger (or if preferred fresh ginger choppe can use ground ginger
- Carbohydrate 767.418240913886 g
- Cholesterol 0 mg
- Fat 0.5773975 g
- Fiber 19.3623996032476 g
- Protein 2.68704750133312 g
- Saturated Fat 0.0605975 g
- Serving Size 1 1 Serving (1384g)
- Sodium 206.165750247804 mg
- Sugar 748.055841310639 g
- Trans Fat 0.206373 g
- Calories 2954 calories
In large saucepan place cranberries, water, sugar, honey, raisins, spices. Cook & stir thoroughly over medium high heat until cranberries begin to pop about 15-20 minutes. Add pineapple & continue to stir for approximately 15-20 minutes until thicken. Remove from heat & place in container in refrigerator too cool or freeze. Enjoy!
