This recipe for Cranberry chutney is the perfect sweet-and-sour condiment for Thanksgiving and other special occasions. It is made with fresh cranberries, apple cider vinegar, and warm spices and is a great way to cut the fattiness of foods.
Try it as a side dish at Thanksgiving, as a garnish for rich, savory dishes, or as part of a cheese and charcuterie board. For more Cranberry Inspired recipes, check out this Cranberry Sauce, Cranberry Apple Sauce, and Cranberry Relish with pecans.
How to Make Cranberry Chutney
Note: The full instructions are provided in the recipe card below.
In a medium saucepan over high heat, combine the water, vinegar, brown sugar, honey, onion, garlic, cranberries, apples, raisins, orange juice, allspice, cinnamon, ginger, jalapeno, and orange zest.
Season with kosher salt and red pepper flakes, and bring the chutney to a boil. Reduce the heat to low, cover with a lid, and simmer for about 45 minutes.
Remove the lid and simmer the chutney for about 15 minutes more, until thickened and the fruit has softened, stirring frequently for about 45 minutes.
Transfer the chutney to a medium bowl and cover the bowl with plastic wrap. Allow the homemade cranberry chutney to cool to room temperature before serving or refrigerating in an airtight container.
Pair with
You may also like
Recipe
Easy Cranberry Chutney
Ingredients
- One (12 ounces) cranberries, fresh or frozen (if using frozen, no need to defrost before using)
- ½ cup raisins (any variety)
- 1 tart or tart-sweet apples, such as Granny Smith, Honeycrisp, Fuji, or Gala, peeled, cored, and finely diced
- 1 small yellow onion or shallot , finely chopped
- 1 large jalapeno or serrano pepper
- 1 large clove garlic , minced
- 1-½ tablespoons grated fresh ginger , from a 2-inch knob
- ¾ cup light brown sugar , packed
- ¼ cup honey
- Zest from 2 oranges
- ⅔ cup fresh orange juice , from 2 oranges
- ½ cup water
- ¼ cup distilled white vinegar or apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice or ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon Kosher Salt , adjust to taste
- ½ teaspoon Red pepper flakes , adjust to taste
Instructions
- In a medium saucepan over high heat, combine the water, vinegar, brown sugar, honey, onion, garlic, cranberries, apples, raisins, orange juice, allspice, cinnamon, ginger, jalapeno, and orange zest. Season with kosher salt and red pepper flakes, and bring the chutney to a boil.
- Reduce the heat to low, cover with a lid, and simmer for about 45 minutes. Remove the lid and simmer the chutney for about 15 minutes more, until thickened and the fruit has softened, stirring frequently, about 45 minutes.
- Transfer the homemade cranberry chutney to a medium bowl and cover the bowl with plastic wrap. Allow the chutney to cool to room temperature before serving or refrigerating in an airtight container.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
