The Best Cranberry Chutney
Add a burst of festive flavor to your table with *The Best Cranberry Chutney*, a vibrant twist on a classic holiday condiment. This quick and easy recipe combines fresh, tart cranberries with bright orange zest and juice, a touch of warming spices like cinnamon and cloves, and the subtle sweetness of brown sugar and raisins or dried cherries. A hint of ginger and optional red chili flakes add a surprising kick, while chopped pecans provide a satisfying crunch. Perfect as a versatile accompaniment for roasted meats, cheese boards, or even as a spread, this chutney is ready in just 30 minutes and can be made ahead for convenience. Whether served warm, room temperature, or chilled, this irresistible homemade cranberry chutney will become your go-to for holiday gatherings and beyond!
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Recipe Information
Ingredients
- 12 ounces Fresh cranberries
- 1 tablespoon Orange zest
- 1 cup Orange juice
- 0.75 cup Granulated sugar
- 0.25 cup Brown sugar
- 0.25 cup Apple cider vinegar
- 1 teaspoon Grated fresh ginger
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground cloves
- 0.25 teaspoon Ground allspice
- 0.25 cup Dried cherries or raisins
- 0.25 cup Chopped pecans (optional)
- 0.25 teaspoon Red chili flakes (optional)
Instructions
Rinse the cranberries under cold water and discard any damaged or soft berries.
Zest the orange and juice it to yield the necessary measurements. Set aside.
In a medium saucepan, combine the orange juice, orange zest, granulated sugar, brown sugar, and apple cider vinegar.
Place the saucepan over medium heat and stir until both sugars dissolve completely, about 3–4 minutes.
Add the cranberries, grated ginger, ground cinnamon, ground cloves, and ground allspice to the saucepan. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes, stirring occasionally. The cranberries will begin to pop and soften during this time.
Add the dried cherries or raisins and, if desired, the red chili flakes for a touch of heat. Simmer for another 5 minutes, or until the chutney reaches your desired thickness.
Remove the saucepan from heat and let it cool for 10–15 minutes. Stir in the chopped pecans if using.
Transfer the chutney to a serving bowl or an airtight container. It can be served warm, at room temperature, or chilled.
Store any leftovers in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 2.7 g | 3% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5 mg | 0% | |
| Total Carbohydrate | 39.3 g | 14% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 33.7 g | ||
| Protein | 0.9 g | 2% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 23 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 176 mg | 4% | |
*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.
