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Cranberry Chutney

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: American, Thanksgiving
Calories: 250
Ingredients Equipment Method Notes

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

Equipment

  • Large saucepan
  • Measuring cups and spoons
  • Cutting Board
  • Knife
  • Sterilized jars

Method
 

Instructions
  1. Combine all ingredients in a large saucepan.
  2. Bring the mixture to a boil over medium-high heat.
  3. 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.
  4. Taste and adjust seasoning as needed. You may wish to add more sugar for sweetness or vinegar for tartness.
  5. Remove from heat and let the chutney cool completely.
  6. Transfer the cooled chutney to sterilized jars or containers.
  7. 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.