Spiced Cranberry Chutney

 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.

Spiced Cranberry Chutney

Spiced Cranberry Chutney

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.

Cranberry Chutney

  • 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!

 

 

 

About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
This entry was posted in food, lifestyle, photography, recipes, Uncategorized and tagged , , , , , , . Bookmark the permalink.

29 Responses to Spiced Cranberry Chutney

  1. What a gorgeous chutney for the coming Christmas holiday season!

  2. I love the add of pineapple here. The chutney looks so vibrant and delicious, Karen.

  3. Mad Dog says:

    That’s a perfect seasonal dish with a twist. Happy thanksgiving Karen!

  4. Delicious looking sauce and perfect for the holidays.

  5. kitchenriffs says:

    This looks wonderful — so festive and flavorful. I DO like some spice, so I’d add those pinches of red pepper flakes. Or maybe just a touch of cayenne. 🙂 Really nice — thanks.

  6. lulu says:

    You are the best when it comes to recipes I like to try. Since I’m crazy for chutney, this is another that I’ll add to my list of Karen’s recipes.

  7. Ron says:

    What a yummy sounding condiment to your upcoming Thanksgiving dinner. Enjoy your upcoming holiday over that way.

  8. Roz says:

    I cannot wait to make this chutney. I once had a venison quesadilla when visiting Banff, Alberta, Canada and it was served with cranberry chutney. It was superb and I’ve been wanting a good recipe for the chutney ever since. Thanks Karen!
    Happy Thanksgiving too,
    Roz

  9. Love the flavors in your chutney. Happy Thanksgiving! 🙂

  10. Sunnycovechef says:

    I never seen cranberries combined with pineapple but it makes sense because the cranberries are tart and the pineapple are sweet. What a great addition to my cranberry recipes.

  11. Sunnycovechef says:

    Karen, I am trying a new sign in to your blog .

  12. That certainly looks delicious. I hope you have a wonderful Thanksgiving, and I know whoever is invited to your table for dinner will be treated to one delightful meal. Your skills in the kitchen keep the rest of us striving. 🙂

  13. Penny says:

    This is another winner Karen. Have a great Thanksgiving.

  14. I am making this one! How would it be substituting candied ginger for the pineapple? I am not fond of candied pineapple.

  15. This is a wonderful recipe! I hope you and your family have a blessed Thanksgiving!

  16. sherry says:

    this sounds wonderfully tangy and delish karen. yum. a shame we can’t get fresh cranberries here but frozen will do:) I often wonder why they don’t try growing them in tasmania? it’s cold enough:) Love your christmas platter too. cheers sherry

  17. We love a great cranberry chutney!! And this is just the thing that was missing from our menu!
    Thanks Karen!!

  18. Would love to dollop this delicious spiced cranberry chutney on so many things. Also fantastic on sandwiches the next day with the turkey.

  19. Tis the season for cranberries! Happy Thanksgiving Karen!
    Jenna

  20. Wonderful!
    Cheers,
    Carolyn

  21. David says:

    Lovely color and texture! Happy Thanksgiving!

  22. Janr says:

    This sounds lovely…I’ve been looking for recipes with cranberries. Your pics are beautiful!

    Sending warm wishes to you and your family for a wonderful Thanksgiving!

    Jane❤️

  23. I do miss cranberry sauces and chutneys, especially on Thanksgiving. I am the sole lover of these dishes in our family. Boo. I need an excuse to make some!! Yours sounds terrific!!

  24. I Wilkerson says:

    I love a good chutney! I usually can a few jars to get me through the winter. Happy Thanksgiving!

  25. Cathy says:

    That sounds delicious! Thanks for sharing!

  26. This looks fabulous, Karen! I did a spicy cranberry sauce this year and we loved it but it was nothing so elaborate as this! It’s going on my list for Christmas!!

    Mollie

  27. Debra says:

    What a wonderful recipe! My first thought is that I’d be eating it like a side dish, not an accompaniment the way most relishes are served. LOL! It’s a thought! 🙂 Delicious!

  28. Kim Bultman says:

    This recipe sounds so good I’d make it “as is” the first time, then play with the options. Thanks for all of your suggestions! Your serving dishes are gorgeous as well. It was fun reading through your comment section, too — venison quesadillas are duly noted with this chutney as a topper. 🙂 Hope you had a wonderful Thanksgiving, Karen.

  29. This looks delicious, Karen. We don’t get fresh cranberries around here, do you think frozen would do?
    Amalia
    xo

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