This cranberry chutney is a tangy, sweet mix that brightens up any dish! With fresh cranberries, warm spices, and a touch of sugar, it’s a perfect side for turkey or sandwiches.
Honestly, it gives every bite a little zing. I like to put it on crackers with cheese for a tasty snack too. Who knew cranberries could be so versatile? 😄
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star here. They give the chutney its tangy flavor. If they’re out of season, you can use frozen cranberries—just thaw them first. I often keep a bag in my freezer for last-minute recipes!
Sugar: Granulated sugar sweetens the chutney, but you can swap it with honey or maple syrup for a different flavor. Just remember, using liquid sweeteners may change the consistency a bit.
Apple Cider Vinegar: This adds a lovely acidity to balance the sweetness. If you don’t have it, white vinegar or lemon juice can work as substitutes, though the flavor will slightly change.
Red Onion: Finely chopped red onion adds crunch and flavor. If you want something milder, use green onions or shallots instead. They’re great for a sweeter touch.
Ginger: Fresh ginger gives a nice kick, but ground ginger will also work. Personally, I love the brightness of fresh ginger, so I always opt for that when I can!
How Do I Make Sure My Chutney Thickens Perfectly?
The key to achieving a perfect consistency for your chutney is letting it cook long enough. The cranberries need time to burst and release their natural pectin, which helps thicken the mixture.
- Start by simmering your mix on low heat. Keep stirring occasionally to avoid it sticking.
- Cook for about 15-20 minutes until the cranberries pop and the chutney starts to thicken.
- When the chutney cools, it’ll thicken even more, so don’t worry if it seems a bit runny while warm.
The final result should be a chunky yet spreadable chutney that pairs deliciously with meats and cheeses!
How to Make Cranberry Chutney
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (60 ml) apple cider vinegar
- 1/2 cup (80 g) finely chopped red onion
- 1/2 cup (75 g) chopped apple (optional for sweetness and texture)
- 1/4 cup (50 g) raisins or chopped dried apricots (optional)
- 1 tsp grated fresh ginger or 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1 small fresh chili or 1/4 tsp chili flakes (optional for heat)
- Salt to taste
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This delicious cranberry chutney takes about 10 minutes to prep and around 20 minutes to cook, giving you a total of about 30 minutes. After cooking, let it cool for a bit before serving – it’s best enjoyed chilled or at room temperature!
Step-by-Step Instructions:
1. Rinse the Cranberries:
Start by rinsing the fresh cranberries under cold water. Make sure to discard any soft or damaged berries—nobody wants those in their chutney!
2. Cook the Base:
In a medium saucepan, combine the rinsed cranberries, granulated sugar, and apple cider vinegar. Stir gently over medium heat until the sugar has completely dissolved. The sweet and tangy smell is just delightful!
3. Mix in the Veggies and Fruits:
Add the finely chopped red onion, chopped apple, and the optional raisins or dried apricots to the saucepan. This will add extra flavor and texture to your chutney!
4. Spice It Up:
Now, stir in the grated fresh ginger, ground cinnamon, ground cloves, and ground allspice. If you like a little heat, add the chopped fresh chili or chili flakes as well. Give everything a good mix!
5. Simmer Away:
Bring the mixture to a gentle simmer and let it cook on low heat for about 15-20 minutes. Stir occasionally to prevent sticking. You’ll know it’s ready when the cranberries burst and the chutney thickens—yum!
6. Season to Taste:
Once it’s cooked, taste your chutney and add a pinch of salt if you feel it needs balancing. Just a little can make a big difference in flavor!
7. Cool and Set:
Remove the saucepan from heat and let the chutney cool to room temperature. It will continue to thicken as it cools.
8. Jar It Up:
Transfer the cooled chutney to a clean jar or bowl. If you want, you can add a sprig of fresh rosemary on top for a pretty presentation.
9. Serve and Enjoy:
Your tangy, sweet, and spiced cranberry chutney is ready to enjoy! Serve it chilled or at room temperature with roasted meats, a cheese platter, or as a delicious condiment on sandwiches.
Enjoy your homemade cranberry chutney!
Can I Use Frozen Cranberries in This Recipe?
Absolutely! If you don’t have fresh cranberries, frozen ones work just fine. Just be sure to thaw them completely and drain off any excess moisture before using them in the recipe.
How Long Can I Store Leftover Cranberry Chutney?
Your cranberry chutney can be stored in an airtight container in the fridge for up to 2 weeks. Just make sure it’s fully cooled before sealing it to preserve freshness!
Can I Adjust the Sweetness of the Chutney?
Yes, you can adjust the sweetness to your taste! If you prefer a sweeter chutney, simply add more sugar or substitute with honey or maple syrup. Start small and taste as you go to achieve your desired flavor.
What Should I Serve with this Chutney?
This cranberry chutney pairs beautifully with roasted meats like turkey or chicken, and it’s a fantastic addition to cheese boards. You can also use it as a condiment for sandwiches or enjoy it on crackers with cream cheese!
