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Red Tart Cherries and Cranberry Chutney

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Recipe by Lindsay Strannigan


1 can Oregon Red Tart Cherries, drain and reserve liquid
1 12 oz bag cranberries
1 cup reserved cherry juice
1/2 cup white sugar
2 Tbs water
3 Tbs orange marmalade
1 tsp fresh ginger or 1/2 tsp ground ginger
Dash of salt


  1. Using a food processor, roughly chop cranberries and add to medium sauce. Drain cherries, reserving the liquid in a separate container.
  2. Cut cherries in half and add to sauce pan with cranberries. Measure juice and add water to equal 1 cup liquid, add to fruit mixture and sugar.
  3. Cook on medium heat until fruit comes to a slow boil, add marmalade, ginger and salt. Continue cooking on medium heat until mixture thickens enough to coat spoon, approximately 10 minutes. Serve warm or cold.
  4. For a different take on cherry and cranberry, try our recipe for Royal Anne Cherry and Cranberry Chutney available at