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- 12 oz fresh cranberries - 1 cup sugar - ½ cup orange juice - ¼ cup apple cider vinegar - ½ teaspoon ground cinnamon - ¼ teaspoon ground ginger - ¼ teaspoon allspice - 1 small onion, finely chopped - ½ cup raisins - 1 tablespoon freshly grated orange zest - Salt to taste To make this easy cranberry chutney, gather all your ingredients first. Fresh cranberries are key for that bright, tart flavor. The sugar balances the tartness and adds sweetness. Orange juice and apple cider vinegar give it a nice tang. Spices like ground cinnamon, ground ginger, and allspice add warmth. A small onion brings depth and flavor. Raisins add a chewy sweetness, and the orange zest brightens the dish. Finally, salt helps bring all the flavors together. Using these fresh ingredients leads to a chutney that bursts with flavor. This chutney pairs well with many dishes, making it perfect for any table. Enjoy the process of mixing these lovely flavors! {{ingredient_image_1}} - Rinse the cranberries. This helps remove dirt and makes them clean. - Prepare the onion and zest. Chop the onion finely and grate the orange zest. - Dissolve sugar over medium heat. In a medium saucepan, mix sugar, orange juice, apple cider vinegar, ground cinnamon, ground ginger, and allspice. Stir well until the sugar melts. - Add onion and cranberries. Once the sugar dissolves, toss in the chopped onion and cook for 3-4 minutes until soft. Then, stir in the rinsed cranberries and raisins. - Simmer and thicken. Bring the mix to a boil, then lower the heat. Let it simmer for 15-20 minutes. Keep stirring until the cranberries burst and the chutney thickens. - Cool and refrigerate. Once done, take it off the heat. Let it cool to room temperature. It will thicken more as it cools. Transfer to a container and chill for at least 2 hours. Enjoy the melded flavors! You can serve this cranberry chutney in many tasty ways. It pairs well with roasted meats. The sweet and tangy flavor enhances turkey, chicken, or pork. Spread it on sandwiches for a fun twist. Its bright taste lifts any meal. You can easily adjust the sweetness. If you like it sweeter, add more sugar. This will balance the tartness of the cranberries. Adding extra spices can also give depth to the flavor. Try a pinch of cloves or nutmeg for a warm touch. These small changes make a big impact on taste! Pro Tips Freshness Matters: Always use fresh cranberries for the best flavor and texture; frozen cranberries can become mushy when cooked. Adjust the Sweetness: Taste your chutney as it cooks; you can easily adjust the sweetness by adding more sugar or balancing it with additional vinegar. Perfect Pairings: This chutney pairs beautifully with roasted meats like turkey or pork, giving a delightful contrast to savory dishes. Make Ahead: Chutney tastes even better the next day! Make it in advance and store it in the fridge to allow the flavors to develop. {{image_2}} You can change the flavor of your cranberry chutney by adding fruits. Diced apples or pears work well. They add sweetness and texture. You can also try different dried fruits. Raisins add a nice touch, but dried apricots or figs can enhance the taste, too. Each fruit brings its unique flavor, making your chutney special. Spices can transform your chutney! You might try adding cloves or nutmeg for warmth. These spices add depth and complexity. If you want to switch up the citrus, consider using lemon instead of orange. Lemon gives a bright, zesty twist to the chutney. Experimenting with spices and fruits allows you to create a chutney that suits your taste perfectly. To keep your chutney fresh, store it properly. First, let it cool to room temperature. Then, use an airtight container. A glass jar or a plastic container works well. Make sure the lid is tight to keep out air. In the refrigerator, your chutney stays fresh for about two weeks. If you want to keep it longer, freeze it. Pour the chutney into freezer-safe bags or containers. Leave some space at the top, as it will expand when frozen. It can last for up to six months in the freezer. When ready to use, thaw it overnight in the fridge. You will know the chutney is done when it thickens nicely. Look for these signs: - The cranberries should burst and soften. - The mixture should coat the back of a spoon. - It should not run off like liquid. Cook it for 15-20 minutes after boiling. Keep stirring to avoid burning. As it cools, it will thicken more. Yes, you can make cranberry chutney ahead of time. It tastes even better after sitting. Here are some tips: - Make it up to a week in advance. - Store in an airtight container in the fridge. - Let it chill for at least 2 hours before serving. This gives the flavors time to mix well. Yes, you can can this chutney. Follow these guidelines for safe canning: - Use sterilized jars and lids. - Process the jars in a water bath for about 10 minutes. - Make sure to leave ¼ inch of headspace in each jar. Check seals before storing. Proper canning lets you enjoy this chutney for months! This blog post walks you through making a tasty cranberry chutney. You learned the key ingredients, step-by-step instructions, and helpful tips. Remember, you can tweak flavors and even add fruits. This chutney pairs well with meats and sandwiches. Store it right to keep it fresh for a longer time. Enjoy your cooking and have fun making this easy recipe!

Easy Cranberry Chutney

A simple and tangy chutney made with fresh cranberries, perfect as a condiment or spread.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Condiment
Cuisine American
Servings 8
Calories 50 kcal

Ingredients
  

  • 12 oz fresh cranberries
  • 1 cup sugar
  • ½ cup orange juice
  • ¼ cup apple cider vinegar
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ¼ teaspoon allspice
  • 1 small onion, finely chopped
  • ½ cup raisins
  • 1 tablespoon freshly grated orange zest
  • to taste salt

Instructions
 

  • Rinse the fresh cranberries under cold water and set aside.
  • In a medium saucepan, combine the sugar, orange juice, apple cider vinegar, ground cinnamon, ground ginger, and allspice. Stir to dissolve the sugar over medium heat.
  • Add the finely chopped onion and cook for about 3-4 minutes until the onion is softened.
  • Stir in the rinsed cranberries, raisins, and grated orange zest.
  • Bring the mixture to a boil, then reduce the heat to low. Simmer for 15-20 minutes, stirring occasionally, until the cranberries burst and the chutney thickens.
  • Taste and add salt if needed, adjusting sweetness with more sugar if desired.
  • Remove from heat, and let the chutney cool to room temperature. It will thicken further as it cools.
  • Transfer to an airtight container and refrigerate for at least 2 hours before serving to allow the flavors to meld together.

Notes

Serve alongside roasted meats or as a spread on sandwiches. Garnish with fresh mint.
Keyword chutney, condiment, cranberry, sauce