Easy Cranberry Chutney
Bursting with festive flavors, this Easy Cranberry Chutney is a perfect balance of tart, sweet, and spice, making it a must-have side dish for your holiday table or any special occasion. Made with fresh cranberries, orange juice, apple cider vinegar, and a warming blend of grated ginger, cinnamon, and cloves, this chutney delivers a symphony of vibrant tastes in every bite. Plump raisins add a touch of natural sweetness, while optional chopped pecans provide a satisfying crunch. Ready in just 30 minutes with minimal effort, this versatile condiment shines alongside roasted meats, as a sandwich spread, or even as a cheese board accompaniment. A delightful make-ahead recipe, it only gets better as the flavors meld in the fridge! Perfect for serving a crowd, this cranberry chutney is a flavorful upgrade to traditional sauces.
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Recipe Information
Ingredients
- 340 grams fresh cranberries
- 150 grams granulated sugar
- 60 milliliters apple cider vinegar
- 60 milliliters orange juice
- 60 milliliters water
- 1 teaspoon grated ginger
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground cloves
- 50 grams raisins
- 30 grams chopped pecans (optional)
- 0.25 teaspoon salt
Instructions
Rinse the cranberries thoroughly under cold water and set aside.
In a medium saucepan, combine the granulated sugar, apple cider vinegar, orange juice, and water. Heat over medium heat, stirring frequently, until the sugar dissolves completely.
Add the cranberries to the saucepan along with the grated ginger, ground cinnamon, ground cloves, raisins, and salt.
Bring the mixture to a gentle boil over medium heat. As the cranberries begin to pop (about 5 minutes), reduce the heat to low and simmer.
Simmer the mixture for an additional 10-15 minutes, stirring occasionally, until the cranberries are softened, the mixture thickens slightly, and the flavors meld together.
Optional: Stir in the chopped pecans during the last 2-3 minutes of cooking for added crunch and flavor.
Remove the saucepan from heat and let the chutney cool to room temperature. The chutney will thicken further as it cools.
Transfer the cranberry chutney to a serving bowl or airtight container and refrigerate for at least 1 hour before serving.
Serve chilled or at room temperature as a side dish, sandwich spread, or topping for meats and cheeses. Enjoy!
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.2 g | 28% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 616 mg | 27% | |
| Total Carbohydrate | 243.8 g | 89% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 203.5 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 110 mg | 8% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 936 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
