Cranberry Chutney
Sweet, tangy, tart, and filled with fall spices, this cranberry chutney makes a delicious alternative to traditional cranberry sauce.
I have always loved cranberry sauce with our roasted turkey dinners, on open faced turkey sandwiches, and on turkey & cream cheese sandwiches. I recently picked up some fresh cranberries, and instead of making my usual homemade cranberry sauce, I made this easy cranberry chutney recipe that I found on allrecipes. This delicious chutney has such a great combination of flavors, textures, and spices and it only took 15 minutes to make!
Cranberry Chutney
Ingredients:
- 1/2 cup fresh squeezed orange juice (about 1 large orange)
- 1/3 cup + 1 tbsp white sugar, or more if needed
- 6 oz fresh cranberries
- 1 apple, peeled & diced
- 1/4 apple cider vinegar
- 1/4 cup raisins or dried cranberries
- 1/4 tsp cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- Zest from 1/2 orange
- Pinch of salt
How to Make Cranberry Chutney
Combine the fresh orange juice and sugar together in a medium saucepan over medium-high heat and bring to a boil.
Add the fresh cranberries, diced apple, cider vinegar, raisins (or dried cranberries), cinnamon, ginger, nutmeg, cloves, zest, and salt. Return to a boil, then reduce heat and simmer gently, stirring often, for 10 minutes. Side Note: Green apples and dried cranberries tend to be tart so you may need to add more sugar, to taste, if you use them.
Pour mixture into a serving a bowl. Place plastic wrap directly on the surface of the chutney and let it cool to room temperature before serving. Enjoy.
Equipment
Ingredients
- ½ cup fresh squeezed orange juice about 1 large orange
- ⅓ cup + 1 tbsp white sugar or more if needed
- 6 oz fresh cranberries
- 1 apple peeled & diced
- ¼ apple cider vinegar
- ¼ cup raisins or dried cranberries
- ¼ tsp cinnamon
- ¼ tsp ground ginger
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- Zest from 1/2 orange
- Pinch of salt
Instructions
- Combine the fresh orange juice and sugar together in a medium saucepan over medium-high heat and bring to a boil.
- Add the fresh cranberries, diced apple, cider vinegar, raisins (or dried cranberries), cinnamon, ginger, nutmeg, cloves, zest, and salt. Return to a boil, then reduce heat and simmer gently, stirring often, for 10 minutes. Side Note: Green apples and dried cranberries tend to be tart so you may need to add more sugar, to taste, if you use them.
- Pour mixture into a serving a bowl.
- Place plastic wrap directly on the surface of the chutney and let it cool to room temperature before serving. Enjoy.
I have never made cranberry chutney…it looks so refreshing and tasty.
Why is this a chutney and not a sauce? How long in advance of Thanksgiving can this be made?
Katie C.,
Chutneys includes vinegar and lots of spices, but it’s really similar to a sauce. It should keep in the fridge for 3 days in an airtight container…ours was devoured in 2 days. Hope this helps.
-Pam