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
- Substitute dried cranberries if fresh aren’t available (reduce sugar slightly).
- Use brown sugar for a deeper molasses flavor.
- Add a pinch of cayenne for subtle heat.
- Omit Port wine for a non-alcoholic version.
- Replace raisins with chopped dried apricots or dates.
Nutrition
Calories: 400kcalCarbohydrates: 92gProtein: 3gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.001gSodium: 7mgPotassium: 312mgFiber: 5gSugar: 81gVitamin A: 84IUVitamin C: 25mgCalcium: 51mgIron: 1mg
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