Cranberry chutney is a beloved condiment that perfectly blends tart cranberries with sweet and spiced flavors. Often prepared around the holidays, this recipe pairs beautifully with turkey, ham, or even as a spread for sandwiches. Its roots trace back to South Asian cuisine, but this version is a Western adaptation popular in American homes, especially during Thanksgiving and Christmas feasts. Its sweet-savory balance and hint of citrus make it a standout accompaniment to hearty meals.
Ingredients
- 1 cup water
- 2 ½ cups sugar
- 4 cups cranberries
- ½ tsp clove
- 2 tsp cinnamon
- 1 cup white raisins
- 1 apple (chopped)
- 1 lemon (juice and grated rind)
- 1 orange (juice and grated rind)
- 6 tbsps Port wine (optional)
- ½ cup almonds or walnuts (chopped)
Instructions
Step 1: Prepare the Base
- Add water, sugar, cranberries, clove, and cinnamon to a saucepan.
- Bring to a boil and cook until cranberries begin to pop.
Step 2: Add Fruits & Veggies
- Stir in raisins, chopped apple, lemon juice and zest, and orange juice and zest.
- Mix thoroughly.
Step 3: Simmer
- Cook over medium heat for an additional 30 minutes or until thickened and flavors are well blended.
Step 4: Add Final Touches
- Stir in Port wine and chopped nuts.
Step 5: Store
- Pour into sterilized jars.
- Seal and refrigerate.
Tips
- Add a pinch of ginger or allspice for deeper warm-spice flavor.
- Replace white sugar with brown sugar for a richer, molasses-like profile.
- Stir in dried apricots or chopped dates for extra texture.
- Swap walnuts for pecans or almonds based on preference.
- Add a splash of apple cider vinegar for a tangier, more chutney-like finish.
- For spicy chutney, include a diced jalapeño or pinch of red pepper flakes.
- Use orange zest plus juice instead of both lemon and orange if preferred.
- Serve with turkey, pork roast, cheese boards, or sandwiches.
- For a smoother texture, mash part of the cranberries as they cook.
- Freeze in small containers for up to 3 months.
Transcription of the Original Recipe
Read or copy the transcription
Chutney Chutney
1 c water 1 c water
2 1/2 c sugar 2 1/2 c sugar
4 c cranberries 4 c cranberries
1/2 tsp cloves 1/2 cloves
2 tsp cinnamon 2 tsp cinnamon
cook until cranberries Cook until cranberries
pop - add pop - add
1 c white raisins 1 c white raisins
1 pear thinly sliced 1 apple chopped
1 c peaches " " 1 lemon - juice &
1/2 c celery " " grated rind
1/3 c dates chopped 1 orange - juice &
cook another 30 min or grated rind
until desired consistency 6 T Port Wine -
add - Cook another 30 min
slivered or till desired con-
1/2 c almonds or walnuts sistency
Pour into jars - seal Add -
& refrigerate 1/2 c slivered almonds
or walnuts
Pour into jars - seal
& refrigerateFrom Transcription to Instructions
Hey there, from our kitchen to yours: the original recipe is a compact list with a blunt "cook until cranberries pop – add, " and our instructions unpack that so you can follow along step by step. Specifically, the instructions tell you to boil the cranberries with sugar and spices until they pop, then stir in the raisins, the chopped apple and the lemon and orange juice/zest, simmer 30 minutes, and finally fold in the Port and chopped nuts. The original also lists pear, peaches, celery and dates, while the instructions use a single chopped apple plus citrus and optional Port, so the biggest help here is the clearer order and timing for when each ingredient goes in.
Nutrition
Calories: 170kcalCarbohydrates: 44gProtein: 0.5gFat: 1.5gSaturated Fat: 0.2gPolyunsaturated Fat: 0.7gMonounsaturated Fat: 0.4gSodium: 5mgPotassium: 105mgFiber: 2gSugar: 39gVitamin A: 40IUVitamin C: 9mgCalcium: 12mgIron: 0.3mg
