Easy Cranberry Chutney
User Reviews
5
Easy Cranberry Chutney
Description
This Easy Cranberry Chutney recipe combines fresh or frozen cranberries with diced apples, raisins, finely chopped onion, garlic, and jalapeno pepper for a mix of sweet, tart, and mildly spicy flavors. Orange juice and zest add brightness, while brown sugar and honey provide sweetness. Ground cinnamon, allspice, coriander, and red pepper flakes deepen the flavor profile with warm spices and moderate heat. The chutney cooks slowly on the stovetop until thick and the fruit softens, resulting in a rich, chunky texture.
The chutney pairs well with poultry, pork, or cheese boards, offering a refreshing contrast to savory dishes. It can be made ahead and stored refrigerated or frozen for convenience.
Proper storage in airtight containers refrigerates the chutney for up to ten days. Reheating gently restores its texture and warmth. Freezing extends shelf life up to two months, with thawing recommended in the refrigerator overnight before use.
Ingredients
- One (12 ounces) cranberries if using frozen, no need to defrost before using, fresh or frozen
- ½ cup raisins (any variety)
- 1 apple peeled, cored, and finely diced, tart or tart-sweet (e.g. Granny Smith, Honeycrisp, Fuji, Gala
- 1 yellow onion finely chopped, or shallot, small
- 1 jalapeno pepper or serrano pepper, large
- 1 garlic minced, large clove
- 1-½ tablespoons ginger from a 2-inch knob, grated fresh
- ¾ cup light brown sugar , packed
- ¼ cup honey
- orange zest from 2 oranges
- ⅔ cup orange juice from 2 oranges, fresh
- ½ cup water
- ¼ cup distilled white vinegar or apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon allspice or ground cloves
- ¼ teaspoon ground coriander
- ¼ teaspoon kosher salt , adjust to taste
- ½ teaspoon red pepper flakes , adjust to taste
Instructions
- In a medium saucepan over high heat, combine the water, vinegar, brown sugar, honey, onion, garlic, cranberries, apples, raisins, orange juice, allspice, cinnamon, ginger, jalapeno, and orange zest. Season with kosher salt and red pepper flakes, and bring the chutney to a boil.
- Reduce the heat to low, cover with a lid, and simmer for about 45 minutes. Remove the lid and simmer the chutney for about 15 minutes more, until thickened and the fruit has softened, stirring frequently, about 45 minutes.
- Transfer the homemade cranberry chutney to a medium bowl and cover the bowl with plastic wrap. Allow the chutney to cool to room temperature before serving or refrigerating in an airtight container.
Notes
- Store chutney in an airtight container in the refrigerator for up to ten days after it has cooled to room temperature.
- Reheat gently in a saucepan to serve warm or bring to room temperature before serving cold.
- Make the chutney a day ahead to allow flavors to develop further in the refrigerator.
- Freeze chutney in a sealed, freezer-safe container for up to two months; thaw overnight in the refrigerator before use.
User Reviews
Overall Rating
5
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