Cranberry, Mango and Cherry Chutney

Cranberry, mango, and cherry chutney is a sweet, tart, and savory mix of fresh and dried fruit, warm spices, sugar, and juice. It's become a family favorite. So skip the canned cranberry sauce this Thanksgiving and opt for this easy cranberry chutney instead.

Course Chutney

Cuisine American

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Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 271kcal

Author Althea Brown

Equipment

Medium-sized Saucepan

Ingredients

1 cup diced fresh mangoes firm half ripe mangoes work best
1 cup dried tart cherries
2 cups fresh cranberries
1 cup granulated sugar or coconut sugar
1 cup dry white wine or White grape juice
2 tablespoons apple cider vinegar
1 stick cinnamon
1 navel orange 1/2 juices and 1/2 added to the chutney

Instructions

Add all of the ingredients to a medium sized saucepan on high heat
Then bring to a boil
When boiling reduce heat to medium and let simmer for 15 to 20 minutes, occasionally stirring When half of the liquid boils down and the mangoes are soft, remove from heat
Let cool and then refrigerate until ready to serve
Serve warm or cold

Notes

1. A firm yellow mango that is half ripe (not too mushy and sweet) works best for this recipe. I sliced the flesh from the mango and cut them into 1/2 inch cubes. I don't use the seed for this recipe

Nutrition