Cranberry Chutney has been a holiday staple in our house for the last 25 years. It’s a delicious accompaniment to turkey or as a compote with cheese and crackers.
This recipe for Cranberry Chutney was originally published on December 21st, 2012. I’ve updated the photos. (I am an Amazon affiliate and earn a small amount on some purchases.) 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.
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 spicer 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. 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? Just add dried cranberries, or apricots. I love how the sweet and spicy flavors blend with turkey, but this chutney also goes well with pork or ham. 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.
What would you serve this Cranberry Chutney with?
Some of the items used in this post are available at my Amazon store.
- 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.