Celebrate Local Food – February 2019

This month’s Local Food Promotion winner is…

Nadine Peters… and her local high bush cranberry chutney recipe!

High bush cranberry chutney

High bush cranberry chutney


  • 6 cups high bush cranberries
  • 1.5 tsp celery salt
  • 1.5 tsp sea salt
  • 1.5 tsp cinnamon
  • 0.5 tsp pepper
  • 2 cups sugar
  • 1.5 tsp allspice
  • 0.5 cups water
  • 1.5 cups finely chopped onions
  • 1 cup cider vinegar
  • 1.5 tsp ground cloves


  1. Cook cranberries in water till soft
  2. Food process till seeds are incorporated
  3. Add onions, vinegar, sugar and spices (I also add diced dried apricots to my recipe)
  4. Boil till mixture thickens
  5. Immediately pour into into sterilized canning jars leaving 1/4 inch headspace
  6. Wipe jar rims and cover with lids
  7. Process for 10 minutes in boiling water bath
  8. You can also pour directly into mason jars, put lids on and let cool, then place mason jars in the freezer.


Serve on toast, as a side, or just eat it with a spoon!

About The Author

Leave a Comment

Skip to Recipe
Scroll to Top