Tangy Cranberry Chutney with Orange & Spice
A vibrant and flavorful cranberry chutney, perfect as a festive side dish or a unique condiment. Easy to make and bursting with sweet and tart flavors.
Equipment
- Large saucepan
- Measuring cups and spoons
- Cutting Board
- Knife
- Sterilized jars
Ingredients
Ingredients
- 12 ounces Fresh or frozen cranberries
- 1 Large onion finely chopped
- 1 cup Granulated sugar
- 1/2 cup Apple cider vinegar
- 1/4 cup Orange juice freshly squeezed is best
- 1/4 cup Chopped walnuts or pecans optional
- 1 teaspoon Ground cinnamon
- 1/2 teaspoon Ground ginger
- 1/4 teaspoon Ground cloves
- 1/4 teaspoon Salt
Instructions
Instructions
- Combine all ingredients in a large saucepan.
- Bring the mixture to a boil over medium-high heat.
- Reduce heat to low, and simmer for 20-25 minutes, or until the cranberries have burst and the chutney has thickened. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. You may wish to add more sugar for sweetness or vinegar for tartness.
- Remove from heat and let the chutney cool completely.
- Transfer the cooled chutney to sterilized jars or containers.
- Store in the refrigerator for up to 2 weeks. The chutney will thicken further as it cools.
Notes
For a smoother chutney, you can blend it briefly with an immersion blender once cooled. This recipe is delicious served with roasted meats, cheese, or crackers.