Cranberry Chutney
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Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce.
Chutney is a condiment of Indian origin made with sweet, sour and savory ingredients, like fruit, ginger, onions, sugar, spices, and vinegar. This holiday version comes from my mom’s dear friend Joanne Biltekoff, who is like an aunt to me (and lovingly known to my kids as the pickle lady for her delicious refrigerator pickles). Joanne makes a big vat of cranberry chutney before Thanksgiving to jar and give away over the holidays. Not only is it a nice alternative to traditional cranberry sauce, it’s also delicious on turkey sandwiches and goes beautifully with cheese, crackers, and charcuterie.
What You’ll Need To Make Cranberry Chutney
Step-by-Step Instructions
Combine all of the ingredients in a medium pot or Dutch oven.
Mix well.
Bring to a rapid boil over high heat.
Reduce the heat to low, cover with a lid, and simmer for 45 minutes.
Remove the lid and simmer the chutney for 15 minutes more, until thickened.
Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.
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Cranberry Chutney
Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce.
Ingredients
- 12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using)
- 1 cup golden raisins
- 1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced
- ⅔ cup finely chopped yellow onion, from one small onion
- 1 large clove garlic, minced
- 1½ tablespoons grated fresh ginger, from a 2-inch knob (see note)
- ¾ cup (packed) light brown sugar
- ¼ cup honey
- 1½ teaspoons orange zest, from 2 oranges
- ⅔ cup fresh orange juice, from 2 oranges
- ½ cup water
- ¼ cup apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground coriander
- Generous pinch red pepper flakes
- Generous pinch salt
Instructions
- Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.
- Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
- Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.
Nutrition Information
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- Per serving (32 servings)
- Serving size: 2 tablespoons
- Calories: 47
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 12 g
- Sugar: 10 g
- Fiber: 1 g
- Protein: 0 mg
- Sodium: 7 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Comments
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Delicious! It has quite a zing! Thanks for this recipe.
I am sure this will be good … but printing the recipe took quite alot of time and some PC gymnastics!
Have a great Thanksgiving!
I made this for the first time last year when I could only find a 2# bag of cranberries (I add cranberries to my pecan pie – which I highly recommend btw). LOOOOve it!
This year I searched out the 2# bag of cranberries and plan on making a large batch again. In response to a couple of the other comments: I didn’t add any clove, just not my fave, still delicious! Re canning, I did can quite a few jars, using the same guidelines for an apple chutney that I make. Given the acidity and sugar, chutneys are good candidates for canning, right?
Hi Carrie, so glad you like this! Regarding canning, unfortunately I don’t know enough about it to say whether or not it’s safe — I’m sorry!
Great thanks!
How might you build a sandwich here if I was to use it for that? What all would go on it, what type of bread, etc. I want a showstopper sandwich! Thanks!
Hi Chad, A turkey sandwich naturally comes to mind. I’d suggest good hearty bread (maybe something with nuts or seeds), turkey, a good sturdy lettuce, a mild flavored cheese (maybe brie), some mayo, and maybe a dash of finely chopped chives. Hope that gives you a bit to work off of!
This recipe is a keeper. The combination of flavors is perfect for roast pork as well.
The recipe turned out good but you need to change the prep time to at least 30 – 45 minutes.
For me the cloves overwhelmed the taste. I’d leave it out or just put a tiny pinch in next time.
I feel the same! Am disappointed but it’s ok. Have found so many excellent recipes here. I think probably cloves and allspice are just not flavors that I enjoy.
This was a great change to other homemade cranberry sauces I have made over the years. It was a huge hit and a great complement to the turkey and stuffing (Easy Sausage and Herb Stuffing.) The flavors hit the right notes and were the perfect combination of sweet and tart. We will be making it again in the future.
Hi Jenn,
This looks like a delicious alternative to cranberry sauce. I am wondering about a substitution for honey (due to an allergy) would maple syrup or agave syrup work?
Thank you,
Joanne
Yep either should work well. Enjoy!