Cranberry Chutney

Cranberry Chutney

This cranberry  chutney can be made days in advanced (as I do) and stored in a glass container in the fridge. It can last for a couple weeks if needed and be sure to use it with not only thanksgiving turkey, but with oven roasted chicken and it also makes a great topping (like a relish) on sandwiches, as a dip with crackers or even on top of vanilla ice cream.


  • 1(20 ounce) can pineapple tidbits
  • 1cups brown sugar (can use more) (can sub Agave equivalent)
  • 4 cups fresh cranberries 
  • 1 cup raisins
  • 1 tsp. cinnamon
  • 1/2 t. ginger
  • 1/4 t. allspice
  • 1/4 t. salt
  •  cup pecans chips (optional)


  1. Drain the juice from the pineapple into a saucepan and set the pineapple aside.
  2. Add sugar through salt to the pineapple juice.
  3. Heat to boiling and simmer for 25 minutes or until thick.
  4. Add reserved pineapple tidbits and optional nuts
  5. Transfer to a bowl and cool to room temperature.
  6. Cover and refrigerate for 24 hours.
  7. Delicious!