Spiced Cranberry Chutney, a tangy sweet condiment, will fill your kitchen with the aromas of the holidays. Aromatic spices are cooked with fresh and dried fruits along with orange juice, cider vinegar and rum to create a bright and chunky chutney that pairs wonderfully with turkey and other poultry, goes well with roast pork or ham, it is great on sandwiches and is also a delicious accompaniment to go with your favorite cheese board when entertaining.
This recipe can be doubled or tripled if you want to put it into canning jars and process or it can be frozen so that you can enjoy the flavorful condiment throughout the year. Experiment with your own combination of fresh and dried fruits such as apricots, cherries, figs or dates. You can use pineapple juice instead of orange and lemon zest instead of orange zest. Want to change the flavor profile even more, use pineapple juice instead of orange juice. If you don’t care for candied pineapple, try candied orange or candied lemon peel. Perhaps you like a spicy chutney, if so add a pinch or two of red pepper flakes to the chutney. Want a little crunch, add some toasted pecans or walnuts. This recipe is very easy to adapt to your own taste and that of your family and friends.
- 1 12oz. bag fresh cranberries
- 1 large onion, chopped
- 8 oz. container candied (aka glace or crystallized) pineapple chunks, chopped
- 1 – 2 large cloves of garlic, minced
- 2 tsp. grated fresh ginger
- 1 orange, jested plus its juice (1/2 c.)
- 1/2 c. cider vinegar
- 1 c. light brown sugar, packed (additional for a sweeter taste)
- 1 c. golden raisins
- 1/4 – 1/2 c. water
- 1 tsp. dry mustard
- 1 tsp. cinnamon
- 1/2 tsp. ground cloves
- 1/2 tsp. cayenne pepper
- a pinch of salt
- 1/4 c. dark rum such as Captain Morgan or Meyers (optional)
Combine the cranberries, onions, pineapple, garlic, orange zest, orange juice and vinegar in a stainless steel pot. Bring to a boil over medium hight heat, reduce the heat, cover and simmer until the cranberries burst and soften, about 10 minutes. Take off the heat, add the rest of the ingredients, stir well. Return to the heat and simmer for another 10 to 15 minutes. Taste and adjust the seasonings, if necessary. The chutney will be slightly runny but thickens when cool. Place into a serving dish and refrigerate until ready to serve. Making it a couple of days ahead, will let the flavors meld.
The chutney will keep stored in an airtight container in the refrigerator for about a month or frozen for about 6 months.
You are going to love this cranberry chutney. It is so easy to prepare as you only have to chop a few ingredients and put everything into one pot to slowly simmer. Give it a few quick stirs and it quickly comes together. It is a great dish to add to your holiday table as it can be prepared a day of two in advance, as a matter of fact the flavors will improve. Once you have tasted the sweet tart goodness of this spiced cranberry chutney, you will want to serve it often. Enjoy!