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Cranberry Chutney

Tangy Cranberry Chutney with Orange & Spice

A vibrant and flavorful cranberry chutney perfect for Thanksgiving or as a delicious condiment with cheese and crackers. This easy recipe comes together quickly and tastes even better the next day!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Condiment, Side Dish
Cuisine: American, Thanksgiving
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 12 ounces Fresh or frozen cranberries
  • 1 Large onion finely chopped
  • 1 cup Granulated sugar
  • 1/2 cup Apple cider vinegar
  • 1/4 cup Orange juice freshly squeezed is best
  • 1/4 cup Chopped walnuts or pecans optional
  • 1 teaspoon Ground ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Equipment

  • Medium saucepan
  • Measuring Cups and Spoons
  • Cutting board
  • Knife
  • Airtight Container

Method
 

Instructions
  1. Combine all ingredients in a medium saucepan.
  2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
  3. Reduce heat to low, and simmer for 20-25 minutes, or until the cranberries have burst and the chutney has thickened slightly. Stir frequently to prevent sticking.
  4. If using, stir in the chopped walnuts or pecans during the last 5 minutes of simmering.
  5. Remove from heat and let cool completely. The chutney will thicken further as it cools.
  6. Taste and adjust seasonings as needed. You may want to add more sugar for sweetness or vinegar for tartness.
  7. Store in an airtight container in the refrigerator for up to 3 weeks. The flavors will meld and deepen over time.

Notes

This chutney is delicious served with roasted turkey, chicken, pork, or cheese and crackers. It also makes a great addition to grilled cheese sandwiches or used as a glaze for ham.