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Cranberry Chutney

Try this with your Thanksgiving meal this year!

Variation at end of recipe to serve with Indian cuisine


1 cup granulated sugar

1 tablespoon lemon juice

2 tablespoons Rozie's Mild RelSa

1/4 cup water

12 ounces cranberries

Zest from 1 orange


In a heavy bottom non-stick saucepan add sugar, RelSa and lemon juice, heat to simmering.

Add water and continue simmering, stirring frequently until sugar dissolves.

Add cranberries and oranges zest, bring to a boil. Reduce heat to medium, let mixture simmer stirring occasionally until cranberries have softened and no liquid remains in the pan - this should take 15-20 minutes.

Let cool, refrigerate.

Can be stored in refrigerator for up to 2 weeks.

*Variation for Indian Cuisine

Additional ingredient: 1 teaspoon cumin seeds, toasted and crushed

Additional ingredient: 1/2 teaspoon cardamom

Substitute 2 tablespoons Rozie's Mild RelSa for 2 tablespoons Rozie's Extra Hot RelSa

Add cumin and coriander to the first step in directions along with sugar, RelSa and lemon juice.

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