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Cranberry Chutney

Cranberry Orange Chutney with Walnuts

A tangy and sweet cranberry chutney perfect for holiday gatherings or as a flavorful accompaniment to cheese and crackers. This easy recipe combines cranberries, orange, and warming spices for a delightful taste.
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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, Global
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 cinnamon
  • 1/2 teaspoon Ground ginger
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt or to taste

Equipment

  • Large saucepan
  • Measuring Cups and Spoons
  • Cutting board
  • Knife
  • Sterilized jars

Method
 

Instructions
  1. Combine all ingredients in a large 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 to your desired consistency. Stir frequently to prevent sticking and burning.
  4. Taste and adjust seasonings as needed. Add more sugar for sweetness, vinegar for tartness, or spices to your preference.
  5. Remove from heat and let cool completely.
  6. Transfer the cooled chutney to sterilized jars or containers.
  7. Store in the refrigerator for up to 2 weeks. The chutney will thicken further as it cools.

Notes

For a smoother chutney, you can use an immersion blender to partially puree the mixture after cooking. Feel free to experiment with other spices like allspice or cardamom. This chutney pairs well with roasted meats, poultry, and cheeses.