This cranberry chutney is a colorful and tangy delight! With fresh cranberries, a hint of orange, and a touch of spice, it’s perfect for any meal.
Serve it beside roasted meats or spread it on sandwiches. I can’t resist sneaking spoonfuls straight from the jar—it’s that good! 😋
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are essential for this chutney’s tartness. If fresh ones aren’t available, you could use frozen cranberries, just be sure to thaw and drain them well before cooking.
Onion: A medium onion adds depth to the flavor. If you’re looking for a milder taste, consider using shallots instead, or even green onions for a fresh twist.
Apple: I like using a tart apple like Granny Smith. If you prefer sweeter flavors, Honeycrisp or Fuji are tasty alternatives.
Sugar: Brown sugar gives a nice caramel note. If you’re watching sugar intake, try using a sugar substitute like stevia or monk fruit sweetener, adjusting to taste.
Apple cider vinegar: This adds a bright acidity. White vinegar or rice vinegar can work too, but they may result in a slightly different flavor profile.
Spices: The combination of cinnamon, allspice, and cloves is key for warmth. Feel free to experiment with nutmeg or cardamom for a unique touch!
How Do You Ensure Your Chutney Thickens Perfectly?
The right simmering technique is key to a delicious chutney. To achieve the desired thickness, follow these steps:
- Start by combining all the base ingredients (onion, apple, vinegar) and let them heat up well. This builds flavor.
- When you add the cranberries, keep the heat low but ensure it’s a gentle boil. Stir occasionally so nothing sticks.
- Be patient—let it simmer for about 20-25 minutes. The cranberries need time to burst and release their juices to thicken the mixture.
- If it looks too runny, you can simmer it a bit longer, up to 30 minutes. Just remember to keep an eye on it!
Once cooled, it will thicken even more, creating a delightful spread for your meals. Enjoy your homemade cranberry chutney!
Cranberry Chutney Recipe
Ingredients You’ll Need:
For the Chutney:
- 12 oz fresh cranberries (about 3 cups)
- 1 medium onion, finely chopped
- 1 apple, peeled, cored, and diced
- 1/2 cup brown sugar, packed
- 1/2 cup apple cider vinegar (or white vinegar)
- 1/4 cup water
- 1 tbsp fresh ginger, grated
- 2 cloves garlic, minced
- 1 cinnamon stick
- 1/2 tsp ground allspice
- 1/4 tsp ground cloves
- 1/4 tsp salt
- Zest and juice of 1 orange
- Optional: 1 small dried chili or 1/4 tsp red pepper flakes for heat
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and about 25 minutes to cook. After preparation and cooking, let it cool before transferring it to a container. Overall, you’ll spend around 40 minutes getting this delicious chutney ready!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cold water. Make sure to drain them well and set them aside.
2. Combine Initial Ingredients:
In a medium saucepan, heat over medium heat. Combine the chopped onion, diced apple, brown sugar, and apple cider vinegar. Stir these together to mix well.
3. Add Flavorful Ingredients:
Next, add the water, grated ginger, minced garlic, cinnamon stick, ground allspice, ground cloves, salt, and the zest and juice of the orange. Stir it all together until evenly combined.
4. Bring to a Boil:
Bring the mixture to a gentle boil, stirring occasionally. Once it’s boiling, reduce the heat to low.
5. Add the Cranberries:
Now, toss in the rinsed cranberries and stir to combine everything nicely.
6. Simmer Away!
Let the chutney simmer uncovered for about 20-25 minutes. Stir occasionally, and keep an eye on it until the cranberries burst and the chutney thickens to your liking.
7. Add Spice (Optional):
If you’d like a little heat in your chutney, add the small dried chili or red pepper flakes halfway through the simmering process. This step is optional but adds a nice kick!
8. Cool the Chutney:
Once thickened to your preference, remove the saucepan from the heat. Discard the cinnamon stick and let the chutney cool.
9. Transfer and Store:
After cooling, transfer the chutney to a sterilized jar or container. It can be served chilled or at room temperature.
10. Enjoy Your Chutney!
This chutney will last in the refrigerator for up to 2 weeks, and the flavors will continue to develop and deepen after a day or two. Serve it as a side with roasted meats, cheeses, or spread it on sandwiches and crackers. Enjoy!
Can I Use Frozen Cranberries for This Recipe?
Yes, you can use frozen cranberries! Just be sure to thaw them completely and drain any excess moisture for the best results. They might take a little longer to break down during cooking, but they will work just fine.
How Long Can I Store This Chutney?
You can store the cranberry chutney in an airtight container in the refrigerator for up to 2 weeks. The flavors improve over time, so it’s a great make-ahead option for gatherings!
Can I Adjust the Sweetness of the Chutney?
Absolutely! If you prefer a sweeter chutney, add a bit more brown sugar or honey. For a less sweet version, reduce the sugar slightly or use a sugar substitute. Just remember to taste as you go!
What Can I Serve with Cranberry Chutney?
This chutney pairs beautifully with roasted meats, such as turkey or ham, and is delicious on sandwiches or cheese boards. It also works as a flavorful topping for crackers or even on salads for a zesty kick!
