The Best Bootlegged Cranberry Chutney Recipe Ever

Margaret —  November 21, 2012 — 12 Comments



Every year, I look forward to Thanksgiving. Everyone has their favorite flavor of the holiday. For some, it's the mashed potatoes. For others, it's the pumpkin pie. For still others, it's the green been casserole.

For me, it's the cranberry chutney. I stole this recipe from our friends, Nick and Heather, and now look forward to it every year. But the recipe requires a tablespoon of rum. I don't keep rum in our house, so last year I made a last-minute trip to the liquor store to purchase one of those tiny bottles.

The clerk asked, "Can I see your I.D?

I felt flattered by the question until I reached in my wallet and remembered I'd left my driver's license on my office desk. With guests scheduled to arrive in less than an hour, I didn't have time to go home and retrieve it.

That's when I decided to do the next best thing. I started approaching strangers in the parking lot of the liquor store, explained my situation to them, and begged them to buy an ounce of rum for me. One kind man took pity on me and muttered under his breath, "That must be some kind of recipe."

Well, I think it's pretty delicious. Consider giving it a whirl this holiday season:

The Best Bootlegged Cranberry Chutney Recipe Ever

2 c Whole cranberries
1 1/3 c Sugar (not so healthy, but needed else the cran tart you to death. Turkey can't save you!)
1/2 c Dried chopped figs
1/2 c Dried cherries, strawberries, cranberries, and/or blueberries
5 tbsp Apple cider vinegar
1 tbsp Water
2 tbsp Chopped red onion
1 tbsp White rum (apple juice can be substituted.)
1/2 tsp Curry powder
1/2 tsp Ground cinnamon
1/2 tsp Fresh grated ginger root

Bring all ingredients to a boil.
Reduce heat to medium and cook 18 minutes or until thickened.
Let cool before serving.
Chutney can also be used as garnish on cream cheese dolloped crackers or as condiment on leftover turkey sandwiches.

Yum. Yum.

What's YOUR favorite part of the Thanksgiving meal?

*Original photo found here

12 responses to The Best Bootlegged Cranberry Chutney Recipe Ever

  1. This would be great on a leftover turkey sandwich! How long can you keep it in the fridge? I am making it!!! 🙂

    • I kept it in the fridge for a couple of days and it tasted delicious still– but then we finished it off. Not too sure how long it will last.

  2. This chutney sounds delicious. My favorite Thanksgiving dish is my Mom’s cranberry relish. The recipe is here:

    Happy Thanksgiving, everybody!!!!
    Nicole @ Three 31

  3. Margaret – I just made it! It’s better than I imagined. My 3 yr old grandson helped and sampled everything except the vinegar and rum…and just like Grandma warned him, the cranberries are sour! I’m delighted to have a new conserve for Thanksgiving and I’m pretty determined to make and can little jars of this as gifts. Please thank your friend for her graciousness in sharing this recipe!

  4. Chutneys are new to me and I’m anxious to try this one. My Grandma passed away in Feb. of this year. I spent most Thanksgivings with her, and our favorite thing to do was clean the carcass. The meat next to the bone is so juicy. This Thanksgiving I cleaned it without her, it was not the same, however some of the memories are hilarious. Pray you had a great one.

  5. Sweet potato casserole! As a child, I was always so excited to get dessert before dessert! Happy Thanksgiving! Praying for you and your family.

  6. And all this time I thought Leif was the gourmet chef! You’ve been holding out on us, haven’t you??

    Happy Thanksgiving!!

    Praying zero for you and your Dad.


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