This sweet and tangy cranberry chutney is bursting with flavor! Made with fresh cranberries, sugar, and a hint of spices, it’s the perfect addition to your turkey or ham.
I love spreading this chutney on my sandwiches or serving it alongside a cheese platter. It really makes everything taste better—trust me, you’ll want to keep some on hand!
Key Ingredients & Substitutions
Fresh Cranberries: These are the stars of your chutney! If fresh cranberries aren’t available, you can use frozen cranberries—just be sure not to thaw them before cooking, or they’ll become mushy.
Sugar: Granulated sugar works great for sweetness. If you prefer something less refined, try using honey or maple syrup, but adjust the quantity to taste since they are sweeter.
Apple Cider Vinegar: This adds a nice tang! If you don’t have it, white vinegar or red wine vinegar can also do the trick, though the flavor may vary slightly.
Onion: I like using sweet onions for a milder taste, but yellow or red onions will also work. For a milder flavor, you could use shallots instead.
Raisins or Dried Apricots: These add a chewy texture and sweetness. Feel free to substitute with chopped dates or craisins for a different twist.
How Do I Get My Cranberries to Burst and Create That Perfect Texture?
The key to achieving the right texture for your chutney is to cook the cranberries just until they burst while maintaining some whole ones for texture. Here’s how to do it:
- Start by simmering the mixture slowly after adding the cranberries. This allows the fruit to soften without burning.
- Stir occasionally to prevent sticking. As cranberries heat, they’ll pop open, releasing their juices and thickening the chutney.
- Keep an eye on the timing; about 15-20 minutes is usually perfect. This helps to keep some berries whole for added texture.
Note that the chutney will thicken more as it cools, so don’t worry if it seems a bit loose when hot!
How to Make Cranberry Chutney
Ingredients You’ll Need:
Main Ingredients:
- 12 ounces fresh cranberries (about 3 cups)
- 1 cup granulated sugar
- 1/2 cup apple cider vinegar
- 1/2 cup finely chopped onion
- 1/4 cup raisins or chopped dried apricots
Spices and Seasoning:
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- Optional: 1 small jalapeño, finely chopped (for a hint of heat)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 20 minutes to cook, plus at least 4 hours to chill in the fridge, allowing the flavors to meld. Overall, set aside some time to enjoy homemade cranberry chutney!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the fresh cranberries under cool water. Take a moment to sort through them, picking out any stems or bruised berries that you don’t want in your chutney.
2. Prepare the Mixture:
In a large saucepan, add the granulated sugar and apple cider vinegar together. Place the saucepan over medium heat and stir until the sugar is completely dissolved. This should just take a couple of minutes!
3. Mix in the Flavors:
Next, add the finely chopped onion, grated ginger, raisins or dried apricots, ground cinnamon, ground cloves, salt, and jalapeño if you’re using it. Stir everything together well to combine all those wonderful flavors.
4. Add the Cranberries:
Now it’s time for the cranberries! Add them to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a gentle simmer.
5. Cook the Chutney:
Let the chutney simmer while stirring occasionally. You’ll want to cook it until the cranberries start to burst and the mixture thickens nicely, which should take about 15-20 minutes. Keep an eye on it!
6. Cool the Chutney:
Once cooked, take the chutney off the heat and let it cool down to room temperature. Remember, it will thicken even more as it cools, so don’t worry if it seems a bit runny at this stage!
7. Store the Chutney:
Transfer the cooled chutney to a clean jar or an airtight container. For the best flavor, refrigerate it for at least 4 hours, but overnight is even better!
8. Serve and Enjoy:
Your homemade cranberry chutney is now ready to be enjoyed! Serve it chilled or at room temperature with roasted meats, on cheese platters, or as a spread for sandwiches. Enjoy this delicious twist on a classic condiment!
Can I Use Frozen Cranberries Instead of Fresh Ones?
Absolutely! You can use frozen cranberries, but there’s no need to thaw them. Just toss them directly into the pot as directed in the recipe. They may take a minute longer to burst during cooking.
What Can I Use Instead of Apple Cider Vinegar?
If you don’t have apple cider vinegar on hand, white vinegar or red wine vinegar are good substitutes. Keep in mind that the flavor may change slightly, but it will still work well in the chutney!
How Long Does the Chutney Last in the Fridge?
Homemade cranberry chutney will last in the fridge for about 2 weeks when stored in an airtight container. You can also freeze it for longer storage—just make sure it’s in a freezer-safe container!
Can I Make This Chutney Spicier?
Definitely! If you love a bit more heat, consider adding more jalapeño or a pinch of cayenne pepper. You can also experiment with spices like black pepper or even a dash of chili powder for a new flavor twist!