This zesty cranberry chutney is a sweet and tangy mix that brightens up any meal! Made with fresh cranberries, spices, and a hint of orange, it’s perfect for festive occasions.
I love serving it with turkey or even as a tasty spread on sandwiches. Plus, it’s so easy to make, you’ll wonder why you ever bought the jarred stuff! 🎉
Key Ingredients & Substitutions
Fresh Cranberries: These are the star of the show! If you can’t find fresh ones, frozen cranberries work too. Just remember to thaw them and drain any excess liquid before using.
Apple: I like using a tart apple like Granny Smith for balance. If you prefer sweeter chutney, try Fuji or Honeycrisp. You could even use sliced pears if you’re out of apples!
Brown Sugar: Brown sugar adds richness. If you’re looking for a healthier option, consider using honey or maple syrup. Just keep in mind to adjust the quantity and taste as you go.
Apple Cider Vinegar: This gives a nice tang. You can swap it with white vinegar or lemon juice in a pinch, but the flavor will be slightly different.
Spices: Feel free to adjust spices based on your taste. Don’t like cloves? Just leave them out! You can also add a pinch of nutmeg for an extra warming spice note.
How Do I Get My Cranberries to Burst Perfectly?
Getting those cranberries to burst is essential for a nice texture! Here’s how to make sure they do:
- Make sure your heat is set to medium. Too high and they can burn; too low and they won’t cook properly.
- Stir occasionally, but not too frequently, so they can steam and pop naturally.
- Once they start bursting, keep an eye on them. You want a mix of whole berries and some that are nicely broken down for that chunky, jam-like consistency.
After cooking, let the chutney sit! It thickens as it cools, and the flavors meld beautifully. Enjoy your delicious cranberry chutney!
Cranberry Chutney Recipe
Ingredients You’ll Need:
- 12 oz (about 340 g) fresh cranberries
- 1 medium apple, peeled, cored, and diced
- 1 small onion, finely chopped
- 1/2 cup brown sugar (adjust to taste)
- 1/2 cup apple cider vinegar
- 1/4 cup orange juice (freshly squeezed is best)
- 1 tbsp fresh ginger, grated
- 1 garlic clove, minced
- 1 cinnamon stick
- 1/2 tsp ground cloves
- 1/2 tsp ground allspice
- 1/4 tsp chili flakes (optional for subtle heat)
- Salt to taste
How Much Time Will You Need?
This delicious cranberry chutney takes about 10 minutes to prep and around 30-35 minutes to cook. In total, you’ll need about 45 minutes to make and enjoy this vibrant condiment!
Step-by-Step Instructions:
1. Rinse the Cranberries:
Start by rinsing the fresh cranberries under cold water to remove any dirt or debris. Set them aside for later use.
2. Prepare the Sauce:
In a medium saucepan, combine the brown sugar, apple cider vinegar, and orange juice. Stir the mixture well and bring it to a simmer over medium heat.
3. Combine Ingredients:
Add the chopped onion, diced apple, grated ginger, minced garlic, cinnamon stick, ground cloves, allspice, and chili flakes if desired. Mix everything together to combine the flavors.
4. Add the Cranberries:
Now, add the fresh cranberries to the saucepan. Cook over medium heat, stirring occasionally, until you start to hear the cranberries pop—this should take about 10-15 minutes.
5. Simmer for Thickness:
Once the cranberries begin to burst, reduce the heat to low. Continue to simmer the mixture while stirring frequently until it thickens to a jam-like consistency, which should take around 20-25 minutes.
6. Final Touch:
Remove the cinnamon stick from the chutney. Taste it and adjust the seasoning with salt or more sugar/vinegar if needed to balance flavors.
7. Cool and Store:
Let the chutney cool to room temperature, then transfer it to a clean jar. Store in the refrigerator. It’s fantastic served chilled or at room temperature!
Enjoy this flavorful cranberry chutney as a delightful spread on bread or as a condiment to elevate savory dishes and roast meats!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! Frozen cranberries can be a great alternative. Just make sure to thaw them first and drain any excess liquid before adding them to the saucepan for the best texture.
How Long Can I Store Leftover Cranberry Chutney?
You can store the chutney in an airtight container in the refrigerator for up to 2 weeks! Just make sure it cools completely before sealing to maintain its freshness.
Can I Adjust the Sweetness of the Chutney?
Yes, you can definitely adjust the sweetness! Start with the suggested brown sugar, then taste while cooking and add more if you prefer a sweeter chutney. You can also use honey or maple syrup as alternatives.
What Can I Serve with Cranberry Chutney?
This chutney pairs wonderfully with turkey, ham, or chicken. It’s also delicious as a spread on sandwiches, or even served with cheese and crackers for a festive appetizer!
