This cranberry chutney is a tasty mix of sweet and tangy. Made with fresh cranberries, sugar, and warm spices, it adds a burst of flavor to any meal!
It’s perfect for Thanksgiving or just a casual dinner. I love spreading it on turkey sandwiches! It makes leftovers a whole lot more exciting! 🥪
Ingredients & Substitutions
Fresh Cranberries: These are key for that signature tangy flavor. If you can’t find fresh cranberries, you can sometimes find frozen ones. Just use them straight from the freezer without thawing.
Onion: A medium onion adds depth to the chutney. If you prefer a milder taste, use shallots instead. They are sweeter and less pungent!
Apple: I love using Granny Smith apples for their tartness, but any firm apple will work. Think Honeycrisp or Fuji for a sweeter version!
Raisins: They add a chewy texture and sweetness. You could swap them for dried cranberries or even chopped dried apricots if you want something different.
Apple Cider Vinegar: This provides acidity. If none is on hand, white vinegar works too, but it will change the flavor slightly.
Ginger and Garlic: Fresh ginger gives a great zing. If you only have powdered ginger, use about 1/2 teaspoon instead. Garlic adds a savory note, and you can skip it if preferred.
How Do You Get the Right Consistency in Your Chutney?
The key to getting the right texture in this chutney lies in how long you cook it. You’ll want to simmer it gently until the cranberries burst and the mixture thickens.
- Start with medium heat to dissolve the sugars and get everything bubbling.
- Once you add the cranberries and spices, reduce the heat. Stir frequently; this helps prevent sticking and burning.
- Keep an eye on it! It should take about 20-30 minutes to reach a chunky, syrupy consistency. If it’s too thick, splash in a little water or vinegar to loosen it up.
Let it cool afterwards; it will thicken even more! You want a spreadable texture, perfect for spooning over meats or spreading on bread.
Cranberry Chutney
Ingredients You’ll Need:
- 4 cups fresh cranberries
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 medium onion, finely chopped
- 1 apple, peeled and diced (preferably tart, like Granny Smith)
- 1/2 cup raisins or golden raisins
- 1/2 cup apple cider vinegar
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly ground black pepper
- Zest and juice of 1 lemon
- Pinch of salt
- Optional: 1 small chili or 1/4 teaspoon red pepper flakes for heat
How Much Time Will You Need?
This cranberry chutney takes about 10 minutes for preparation and around 30 minutes to cook. After cooking, let it cool to room temperature, which could take another 30 minutes. In total, you’re looking at about 1 hour and 10 minutes before it’s ready to serve or store! Perfect timing for a delicious, homemade condiment.
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cold water. Make sure to remove any that are soft or damaged. Set them aside for later use.
2. Combine the Base Ingredients:
In a large heavy-bottomed saucepan, add the chopped onion, diced apple, raisins, granulated sugar, brown sugar, and apple cider vinegar. Give it a good stir to mix everything together.
3. Cook the Mixture:
Place the saucepan over medium heat. Stir occasionally as you cook until the sugars are completely dissolved and the mixture starts bubbling—this usually takes about 5 minutes.
4. Add the Remaining Ingredients:
Now add in the rinsed cranberries, grated ginger, minced garlic, ground cinnamon, ground allspice, ground cloves, black pepper, lemon zest, and lemon juice. If you like a little heat, toss in the small chili or red pepper flakes now.
5. Simmer the Chutney:
Reduce the heat to low and let everything simmer uncovered. Stir the mixture frequently for about 20-30 minutes, or until the cranberries burst and the chutney thickens to your desired consistency.
6. Taste and Adjust:
Once it’s thickened, taste your chutney! You can add a pinch of salt or more sugar or vinegar if you want to balance the flavors more. Make it just the way you like it!
7. Cool and Store:
Remove the pan from heat and let the chutney cool down to room temperature. As it cools, it will continue to thicken a bit more.
8. Jar It Up:
Once cooled, transfer the chutney to sterilized jars or a serving bowl. For a nice touch, you can garnish with a fresh mint leaf.
9. Serve and Enjoy!
Chilled or at room temperature, this cranberry chutney is fantastic as a condiment for roasted meats, cheese platters, or even added to sandwiches. Enjoy your homemade creation!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! You can use frozen cranberries without needing to thaw them first. Just toss them in straight from the freezer, and they will cook down just like fresh ones.
How Long Will This Chutney Last in the Refrigerator?
This chutney can be stored in an airtight container in the refrigerator for up to 2 weeks. Just make sure it’s cooled completely before storing, and it will be ready to enjoy whenever you want!
Can I Make This Chutney Spicier?
Yes, if you love heat, feel free to increase the amount of chili or red pepper flakes. You can also add a dash of hot sauce during the cooking process for an extra kick!
How Can I Use Leftover Chutney?
This chutney is incredibly versatile! Use it as a topping for turkey or ham sandwiches, serve it alongside cheese and crackers, mix it into yogurt for a sweet dip, or even glaze meat while grilling. The options are endless!
