This cranberry chutney is a vibrant blend of sweet and tart flavors. Made with fresh cranberries, apples, and a hint of spices, it’s a perfect addition to your holiday meals.
They say a little sweet and tart makes everything better! I love serving it with turkey or on sandwiches—so tasty that I might just eat it straight from the jar! 😄
Making this chutney is a breeze! Just mix the ingredients in a pot, cook, and let it sit. It’s a homemade treat that adds a pop of color and flavor to any dish!
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are crucial for that tart flavor. If they are out of season, you can use frozen cranberries, just be sure not to add extra water since they will release moisture as they cook.
Apple: A crisp apple adds sweetness and texture. I love using Granny Smith for their tartness, but Honeycrisp or Braeburn work perfectly too. If you want a different fruit, try pears or even chopped oranges.
Brown Sugar: This adds a deep sweet flavor. If you need a substitute, coconut sugar or maple syrup can provide a similar sweetness. Just remember to adjust the amount as these are less sweet than brown sugar!
Onion: I like using yellow onion for its mild flavor. If you prefer, shallots or red onions can also add a nice taste. You can skip the onion entirely for a sweeter chutney.
How Do You Achieve the Perfect Chutney Consistency?
Getting the right consistency is key to a great chutney. You want it thick but still spreadable. Here are some tips:
- Start by boiling your mixture to break down the cranberries and apples. This helps release their pectin, which thickens the chutney.
- Keep stirring occasionally as it simmers to prevent sticking and ensure even cooking.
- Once the cranberries burst and the chutney has thickened, remove it from heat. It will thicken more while cooling!
Don’t rush this step—let it simmer a bit longer if needed, for that perfect texture!
How to Make Delicious Cranberry Chutney?
Ingredients You’ll Need:
- 12 ounces fresh cranberries (about 3 cups)
- 1 medium apple, peeled, cored, and finely chopped
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 1/2 cup apple cider or apple juice
- 1/4 cup finely chopped onion
- 2 tablespoons fresh lemon juice
- 1 tablespoon fresh ginger, grated
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 1 sprig fresh rosemary (for garnish, optional)
- Pinch of salt
How Much Time Will You Need?
You’ll need about 10 minutes for prep and around 20 minutes to cook the chutney. After cooking, let it cool for a bit. Overall, it takes about 30 minutes from start to finish, plus chilling time if desired!
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the cranberries under cool water. Take a moment to discard any that look soft or damaged, as you want the best berries for this chutney!
2. Combine Ingredients:
In a medium saucepan, set over medium heat, mix together the rinsed cranberries, chopped apple, brown sugar, granulated sugar, and apple cider or juice. Then, add in the finely chopped onion, fresh lemon juice, grated ginger, apple cider vinegar, ground cinnamon, cloves, allspice, and a pinch of salt. Stir everything well to combine!
3. Cook the Chutney:
Bring the mixture to a boil, watching it carefully. Once it starts bubbling, reduce the heat to low. Let it simmer uncovered for about 15 to 20 minutes. Stir occasionally, and you’ll notice the cranberries begin to burst—this is fun to see! It will also thicken as it cooks.
4. Cool Your Chutney:
After cooking, remove the saucepan from the heat. Let the chutney cool in the pan for a few minutes; it will thicken more as it cools.
5. Transfer and Garnish:
Once cooled slightly, transfer the chutney to a serving jar or bowl. If you’d like, garnish with a sprig of fresh rosemary to add a lovely touch!
6. Serve and Enjoy:
Chill the chutney or serve it at room temperature alongside roasted meats or on sandwiches. It’s a delightful flavor bomb that pairs wonderfully with many dishes!
7. Storage:
If you have any leftovers, store them in an airtight container in the refrigerator. Your chutney will stay fresh for up to two weeks—if it lasts that long!
Enjoy making your cranberry chutney! It’s sure to impress at your next gathering!
Can I Use Frozen Cranberries for This Chutney?
Absolutely! If you can’t find fresh cranberries, frozen cranberries work just as well. Just add them straight to the pot without thawing, but keep an eye on the cooking time, as they may release extra moisture.
How Can I Adjust the Sweetness of the Chutney?
If you prefer a less sweet chutney, you can reduce the amount of sugars used, or even replace half of the brown sugar with a sugar substitute. Taste as you go, and adjust according to your preference!
Can I Make This Chutney in Advance?
Yes, you can make cranberry chutney a few days in advance. It actually tastes even better as it sits, allowing the flavors to meld. Just store it in an airtight container in the fridge until you’re ready to use it.
What’s the Best Way to Serve Cranberry Chutney?
This chutney pairs beautifully with roasted meats, cheeses, or as a topping for sandwiches. Try it with turkey during the holidays for a classic combination, or serve it alongside a cheese platter for a festive appetizer!
