Easy Cranberry Chutney
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.
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
How to Store & Reheat
Store your leftover cranberry chutney in an airtight canning jar or container in the refrigerator. It should keep well for ten days when stored this way. Make sure to cool your cranberry chutney to room temperature before moving it to the refrigerator; this reduces the chance of bacteria developing. Bring to room temperature again before serving, or warm it in a medium saucepan.
How to Make Ahead
Cranberry chutney can be made a day ahead and stored in the refrigerator in an airtight canning jar or container for up to 10 days.
How to Freeze
Once cooled completely, store the cranberry chutney in a freezer-safe bag or container and freeze. It will keep well in the freezer for up to two months. Thaw overnight in the refrigerator before using, then warm it in a medium saucepan.
Nutrition Facts
Easy Cranberry Chutney
Amount per Serving
Calories
166
% Daily Value*
Fat
0.2
g
0
%
Saturated Fat
0.04
g
0
%
Polyunsaturated Fat
0.05
g
Monounsaturated Fat
0.02
g
Sodium
85
mg
4
%
Potassium
192
mg
5
%
Carbohydrates
43
g
14
%
Fiber
2
g
8
%
Sugar
33
g
37
%
Protein
1
g
2
%
Vitamin A
103
IU
2
%
Vitamin C
13
mg
16
%
Calcium
35
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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