Gosling's Black Seal Cranberry Chutney - HOLIDAY SPIRIT COLLECTION

By Edward Bottone


½ cup apricot preserves
1 tbs cider vinegar
½ cup light brown sugar
¾ tsp madras curry powder
½ tsp ground ginger
1 stick cinnamon
pinch of ground cloves
1 lime blanched in boiling water, seeded and chopped
1 tart apple (Granny Smith), peeled, seeded, chopped
3 cups Ocean Spray® cranberries, picked and rinsed
½ cup raisins
½ cup Gosling’s Black Seal® Rum
½ cup walnuts, coarsely chopped


In an (non-reactive) sauce pan combine the preserves, vinegar, sugar, curry powder, ginger, cinnamon and cloves with 1¼ cups of water and bring to a boil. Stir to be sure that the sugar dissolves.

Add lime and fruits and cook for five minutes. Add the cranberries and raisins and Gosling’s Black Seal Rum and cook 25 minutes or more until the berries "pop" and the mixture has thickened. Remove the cinnamon. Add the walnuts and allow to cool in a glass or ceramic container overnight. Gets better after a few days or more.

In a pretty jar, or ceramic container it makes a very welcomed gift at the holidays.

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