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Cranberry Chutney

Cranberry Orange Ginger Chutney

A vibrant and flavorful cranberry chutney, perfect as a festive side dish or condiment. 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, Fusion
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 ginger
  • 1/2 teaspoon Ground cinnamon
  • 1/4 teaspoon Ground cloves
  • 1/4 teaspoon Salt

Equipment

  • Medium saucepan
  • Measuring Cups and Spoons
  • Cutting board
  • Knife
  • Airtight container

Method
 

Instructions
  1. Finely chop the onion and set aside.
  2. Combine all ingredients in a medium saucepan over medium-high heat.
  3. Bring the mixture to a boil, stirring occasionally to prevent sticking.
  4. Reduce heat to low and simmer for 20-25 minutes, or until the cranberries have burst and the chutney has thickened slightly. Stir frequently.
  5. Remove from heat and let cool completely. The chutney will thicken further as it cools.
  6. Once cooled, transfer the chutney to an airtight container and refrigerate for at least 24 hours to allow the flavors to meld. The chutney will keep for up to 3 weeks in the refrigerator.

Notes

For a spicier chutney, add a pinch of cayenne pepper. You can also adjust the amount of sugar to your liking depending on the sweetness of the cranberries and orange juice. Serve with roasted meats, poultry, cheese, or crackers.