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Cranberry Chutney

Cranberry Orange Chutney with Walnuts

A vibrant and flavorful cranberry chutney, perfect as a holiday side dish or accompaniment to cheese and crackers. This easy recipe combines tart cranberries with sweet orange and warming spices.
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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, Thanksgiving
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

Equipment

  • Large saucepan
  • Measuring Cups and Spoons
  • Wooden spoon or spatula
  • 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. Stir frequently to prevent sticking and burning.
  4. Remove from heat and let cool completely. The chutney will continue to thicken as it cools.
  5. Taste and adjust seasoning as needed. Add more sugar for sweetness, or vinegar for tartness.
  6. Once cooled, transfer the chutney to sterilized jars or containers.
  7. Store in the refrigerator for up to 2 weeks.

Notes

For a smoother chutney, use an immersion blender to partially puree the chutney after it has cooled slightly. This recipe is delicious served with roasted turkey, pork, chicken, or cheese and crackers.