Cranberry Chutney
User Reviews
5
Cranberry Chutney
Description
This chutney recipe starts by sautéing diced onions and fresh grated ginger in a small amount of neutral oil. Fresh cranberries, diced apple, golden raisins, sugar, apple cider vinegar, orange juice, and a blend of whole and ground spices including garam masala, Kashmiri red chili powder, cumin powder, and salt are added. The mixture is cooked under pressure in an Instant Pot or simmered on the stovetop until the cranberries burst and soften, creating a thick and flavorful chutney.
The chutney offers a complex profile with the tartness of cranberries balanced by the sweetness of apple and sugar, warmth from ginger and spices, and mild heat from chili powder. The added golden raisins contribute texture and sweetness. Blending briefly after cooking can adjust the texture to preference.
This chutney pairs well with meats, cheeses, or is enjoyed as a condiment on sandwiches or during holiday meals such as Thanksgiving. It can be made ahead and refrigerated or even frozen to extend shelf life.
Allow cooling to room temperature before storing in airtight containers. Using fresh cranberries provides the best texture, but frozen can be substituted, with extra simmering to reduce additional liquid. Plan to make the chutney at least a few days in advance for best development of flavors during storage.
Store chutney in airtight containers refrigerated for up to two weeks or freeze for longer storage.Frozen cranberries can be used without thawing; cook longer on sauté mode if chutney is too liquidy.This chutney can be made up to a week ahead, ideal for Thanksgiving preparations.
Ingredients
- 12 ounce cranberries
- 1/2 tablespoon neutral cooking oil I used canola oil, generic cooking oil
- 1/2 cup onion diced
- 1 tablespoon ginger grated
- 1 apple Fuji, Gala or Honeycrisp, peeled, cored and diced, tart-sweet
- 1/4 cup golden raisins
- 3/4 cup sugar granulated white
- 1/2 cup orange juice
- 2 tablespoon apple cider vinegar
Whole Spices
- 1 teaspoon garam masala
- 1 teaspoon salt
- 1 teaspoon Kashmiri red chili powder or paprika, mild
- 1/2 teaspoon cumin powder roasted
Instructions
- Wash and dry the cranberries.
- Heat oil in the instant pot on saute mode. One hot, add onions and let them cook for about 2 minutes until the onions soften. Press cancel. Then add ginger and mix it.
- Add the cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice. Close the lid, and pressure cook on high pressure for 5 minutes.
- Once the cooking is completed and the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- You can use a hand blender to roughly blend the chutney. The chutney thickens as it cools. Taste and add more sugar if needed.
- Cranberry chutney is ready to enjoy!
Stovetop Method
- Follow the same steps as above using a heavy bottom pot to make the chutney. In place of pressure cooking, cover and cook on medium heat for about 12-15 minutes until the cranberries have softened and popped. Then follow the steps to mash the cranberries, thicken and store the chutney.
Notes
- Store chutney in airtight containers refrigerated for up to two weeks or freeze for longer storage.
- Frozen cranberries can be used without thawing; cook longer on sauté mode if chutney is too liquidy.
- This chutney can be made up to a week ahead, ideal for Thanksgiving preparations.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tablespoons
Amount Per Serving
Calories 47 kcal
% Daily Value*
| Calories | 47kcal | 2% |
| Carbohydrates | 11g | 4% |
| Protein | 0.2g | 0% |
| Fat | 0.4g | 1% |
| Saturated Fat | 0.05g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.2g | 1% |
| Sodium | 99mg | 4% |
| Potassium | 51mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 48IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 5mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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