This cranberry chutney is a perfect blend of tangy and sweet! It features fresh cranberries, apples, and spices that create a colorful and tasty side dish.
I love serving it with turkey or spreading it on sandwiches for a tasty twist. It’s easy to make and adds a festive touch to any meal! Plus, your guests will be asking for the recipe! 🎉
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are the star of this chutney. If you can’t find fresh ones, frozen cranberries work just fine. Just remember to thaw them before using.
Apple: Any sweet apple like Honeycrisp or Fuji adds a nice balance. If you’re looking for a lower-sugar option, opt for a tart apple like Granny Smith.
Onion: A small yellow onion is best for its mildness. However, a red onion can offer a colorful twist, adding a slight sweetness.
Sugar: I usually stick to granulated sugar, but you can use brown sugar for a deeper flavor or honey for a natural sweetener. Just remember to adjust the amount based on sweetness preference.
Raisins or Currants: If you’d prefer to skip these, you can substitute with chopped dried apricots for a unique touch.
How Do I Get the Right Consistency for My Chutney?
Finding the perfect texture for chutney is crucial. After simmering, the cranberries will burst, and you’ll want to stir often:
- Cook on a low simmer for about 20 to 25 minutes. Keep an eye on it, stirring occasionally.
- If your chutney seems too soupy, cook it a bit longer to evaporate excess liquid.
- Let it cool in the pan; it’ll thicken more as it cools down.
Remember, chutneys can be chunky or smooth—it’s all about your preference!
How to Make Cranberry Chutney
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1 medium apple, peeled, cored, and diced
- 1 small onion, finely chopped
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1/4 cup (40 g) raisins or currants (optional)
- 1 tbsp fresh ginger, grated
- 1 garlic clove, minced
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp salt
- Fresh rosemary or thyme sprigs for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 25 minutes to cook. Additionally, it’s best to refrigerate your chutney for a few hours before serving to let those flavors blend beautifully! Overall, you’ll want to set aside about 35 minutes plus chilling time.
Step-by-Step Instructions:
1. Prepare the Cranberries:
Start by rinsing the cranberries under cold water to remove any dirt. Take a moment to pick out any stems or berries that are mushy or bad. It’s key to have fresh berries for the best flavor!
2. Combine Ingredients:
In a medium saucepan, mix together the rinsed cranberries, diced apple, chopped onion, sugar, apple cider vinegar, water, and the optional raisins (or currants) if you’re using them. This combination will create a lovely base full of flavors.
3. Spice It Up:
Now, stir in the freshly grated ginger, minced garlic, ground cinnamon, ground cloves, ground allspice, and salt. These spices add warmth and enhance the chutney’s taste!
4. Cook the Mixture:
Bring the pot to a boil over medium heat, then reduce the heat to low. Let it simmer gently, uncovered, for about 20 to 25 minutes. Make sure to stir occasionally so nothing sticks to the bottom. You’ll know it’s ready when the cranberries burst, and the mixture thickens to a nice chutney consistency.
5. Cool and Store:
Once the chutney has thickened, remove the pan from heat and let it cool. It will continue to thicken as it cools down. When it’s cooled to room temperature, transfer it to a clean jar.
6. Chill Before Serving:
If you can wait, refrigerate the chutney for at least a few hours before serving. This resting time allows the flavors to meld together. You can serve it either chilled or at room temperature.
Enjoy this tangy, sweet cranberry chutney alongside roasted meats, cheese boards, or as a delicious festive spread! Happy cooking! 🍽️
Can I Use Frozen Cranberries for This Recipe?
Absolutely! If you’re using frozen cranberries, just make sure to thaw them first. You can do this by placing them in the fridge overnight or running them under cold water for a few minutes. No need to change the cooking time, just keep an eye on consistency!
Can I Make This Chutney in Advance?
Yes, you can! In fact, making it a day or two ahead can enhance the flavors as they have more time to meld together. Just store it in the refrigerator in an airtight container, and it’ll be ready to serve when you need it.
How Should I Store Leftovers?
Store any leftover chutney in a clean, airtight jar in the refrigerator. It will keep for about 1 to 2 weeks. If you need to freeze it, place it in a freezer-safe container, and it should last for about 3 months. Just thaw in the fridge before using!
What Can I Serve This Chutney With?
This cranberry chutney is versatile! It’s fantastic with turkey, chicken, or pork. Additionally, it works well as a topping for cream cheese or Brie on a cheese board. You can also enjoy it in sandwiches for a zesty kick!
