For a smoother chutney, you can use an immersion blender to partially blend the mixture after the cranberries have popped. Adjust the amount of brown sugar to your preference for sweetness. Feel free to experiment with other spices, such as a pinch of cayenne pepper for a little heat, or a cinnamon stick for added warmth. This chutney can be stored in the refrigerator for up to 2 weeks, or frozen for up to 3 months.
Cranberry Chutney II
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PREP TIME0 mins
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COOK TIME0 mins
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TOTAL TIME0 mins
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SERVING22 People
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VIEWS21
A fragrant and vibrantly spiced cranberry chutney that offers a delightful twist on traditional cranberry sauce. The perfect accompaniment to roasted meats, cheeses, or as a unique spread, this chutney is a symphony of sweet, tart, and savory notes.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate14 g
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Fiber1 g
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Protein0 g
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Sodium110 mg
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Sugar12 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
5 mins
In a 3-quart saucepan, combine the cranberries, tomatoes, water, golden raisins, onion, and salt. (Prep time: 5 minutes)
02
Step
2 mins
Bring the mixture to a boil over medium-high heat, then reduce the heat to low to maintain a gentle simmer. (Cook time: 2 minutes)
03
Step
15 mins
Cover and cook for 15 minutes, or until the cranberries have popped and softened. Stir occasionally to prevent sticking. (Cook time: 15 minutes)
04
Step
3 mins
Stir in the brown sugar, cider vinegar, ground ginger, ground cloves, and ground black pepper. Ensure all ingredients are well combined. (Prep time: 3 minutes)
05
Step
35 mins
Cover and continue to cook for 35 to 40 minutes, or until the chutney has thickened to a relish-like consistency. Stir occasionally to prevent burning. (Cook time: 35-40 minutes)
06
Step
10 mins
Once the chutney reaches the desired consistency, remove from heat and allow to cool slightly. (Cool time: 10 minutes)
07
Step
10 mins
Ladle the chutney into sterilized jars or freezer-safe containers. (Prep time: 10 minutes)
08
Step
24 hrs
Refrigerate for at least 24 hours to allow the flavors to meld before serving. The chutney can also be frozen for longer storage. (Refrigerate time: 24 hours)
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Lynn Dubuque
Jun 30, 2025I added a pinch of cayenne pepper and it gave it a lovely kick! Definitely recommend this recipe.
Demetrius Stromanhickle
May 16, 2025This recipe is fantastic! The combination of sweet and spicy is perfect. I've made it several times and it's always a hit at Thanksgiving.
Rebeca Beier
May 14, 2025The best cranberry chutney I've ever made. The golden raisins add a nice touch of sweetness.
Jannie Price
May 4, 2025Easy to follow and delicious. I used it as a glaze for pork loin and it was amazing!