Cranberry Chutney has been a holiday staple in our house for the last 25 years. It’s a delicious accompaniment to roast turkey or as a compote of a charcuterie board. I started making this cranberry chutney not long after we were married. It was just something a bit different than the traditional cranberry and orange compote.
(This recipe was originally published on December 21st, 2012. As an Amazon affiliate I earn commission on qualifying purchases). For years I’d never write the recipe down. I’d just start with cranberries and add spices, fruit and nuts until I like how it tasted. Some years I’d go a little heavier on the cayenne for a spicier kick, sometimes I’d add dried apricots instead of raisins. There really is no right or wrong way, and mostly through years of trial and error did I finally write something down.
Ingredients for cranberry chutney
- Fresh cranberries
- The zest, juice and flesh of an orange.
- Diced apple. I use Granny Smith for tartness, but you can use whichever variety you like.
- Sugar. I like brown sugar, but white sugar would work too.
- Spices; ginger, cloves, cinnamon, allspice and cayenne. Start with a pinch of cayenne and add more if you like a bit of heat.
- Walnuts for crunch.
- Apple cider vinegar for tartness.
- Optional; dried fruit like raisins, dried cranberries or dried apricots. The apricots add another texture and color.
Some years I go a little heavier on the cayenne for a spicier kick, sometimes I add dried apricots instead of raisins. There really is no right or wrong way, and mostly through years of trial and error did I finally write something down.
How to make cranberry chutney
Start with this basic cranberry chutney recipe. If you don’t like ginger, leave it out. If you like a little more heat, add more cayenne. Don’t have raisins? Add dried cranberries, or apricots. The best part is that you just add everything in a large saucepan and bring to a gentle boil. It takes about 20 minutes. The chutney will set up as it cools. Adjust the spices, adding more to taste.
What you serve cranberry chutney with?
You can also serve it with a warmed brie and crackers for a quick, last minute appetizer. I often make a double batch and give away small jars as hostess gifts.
- 1 bag of fresh cranberries 3 1/2 cups
- 1/4 cup apple cider vinegar
- 1/2 cup orange juice
- 2 oranges zested, then peeled and chop orange
- 1 Granny Smith apple diced
- 1/2 cup raisins and or dried cherries or apricots aisin sized pieces if using)(chop the apricots into r
- 1/3 cup walnuts chopped (optional)
- 2/3 cup brown sugar
- 1/2 to 1 teaspoon ginger fresh (you can use powdered too, just start with less)
- 1/4 teaspoon cloves ground
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice ground
- Pinch cayenne (or more to taste
- Throw everything into a large saucepan. Bring to a simmer and cook on a low heat until the cranberries pop and fruit is soft about 15-20 minutes. Adjust the seasonings, or sweetness to your taste. Serve with turkey, or on top of cheese and crackers. Refrigerate for up to two weeks.