This cranberry chutney is a sweet and tangy delight, perfect for your holiday table! With fresh cranberries, apples, and a hint of warmth from spices, it’s bursting with flavor.
I love serving it alongside turkey and cheese—it adds that tasty zing! Plus, it’s so easy to make. Just mix the ingredients, simmer, and you’re all set for feasting! 😋
Key Ingredients & Substitutions
Cranberries: Fresh cranberries are a must for that tart flavor. If you can’t find them, you can use frozen cranberries—just don’t thaw them before cooking!
Apple: I like using a sweet apple, such as Fuji or Honeycrisp, but Granny Smith works well too for a tart kick. Feel free to swap it out for pears if you’re in the mood!
Brown Sugar: Brown sugar adds depth to the sweetness, but if you prefer, you can use white sugar or maple syrup. Just start with a little less as they are sweeter!
Onion: The small onion adds great flavor. Yellow onions are perfect, but shallots can also work for a milder taste. If you’re avoiding onions, consider using a little garlic for a different flavor profile.
Spices: The blend of cinnamon, cloves, and allspice really brings warmth. If you don’t have allspice, just use a bit more cinnamon, or try nutmeg as a substitute.
How Do I Get My Chutney to Thicken Properly?
Getting the right thickness for your chutney is crucial for its texture and spreadability! Here’s how to achieve that perfect jam-like consistency:
- Make sure to simmer the chutney gently on low heat after boiling. Keep stirring occasionally to prevent sticking.
- Be patient! It usually thickens up in 20-25 minutes. If it’s still too runny, don’t worry; it will continue to thicken as it cools.
- If you’re looking for an extra boost in thickness, mash some of the cranberries with a spoon as they cook to break them down further.
With these tips, you’ll have a delightful cranberry chutney ready for your next gathering! Enjoy making it!
How to Make Cranberry Chutney
Ingredients You’ll Need:
- 12 oz (340 g) fresh cranberries
- 1 medium apple, peeled, cored, and diced
- 1 small onion, finely chopped
- 3/4 cup (150 g) brown sugar
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 1 tsp fresh ginger, grated
- 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1 tbsp olive oil (optional, for sautéing)
- Fresh rosemary sprig for garnish (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for prep and around 25 minutes for cooking, totaling about 35 minutes. You’ll love the smell wafting through your kitchen as everything mingles together!
Step-by-Step Instructions:
1. Sauté the Onion:
In a medium saucepan, heat the olive oil over medium heat if you’re using it. Add the chopped onion and sauté for about 3-4 minutes until it becomes soft and translucent. This will add a lovely base flavor to your chutney.
2. Add the Fruits and Ginger:
Next, toss in the diced apple, fresh cranberries, and the grated ginger into the pan. Give it a good stir to mix everything up nicely!
3. Combine the Sugars and Vinegar:
Pour in the brown sugar, apple cider vinegar, and water. Make sure to stir well so that all the ingredients blend together thoroughly.
4. Spice it Up:
Now add in the ground cinnamon, ground cloves, ground allspice, and salt. Stir to evenly distribute those warm spices, making sure every bit is flavorful!
5. Simmer the Mixture:
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes. Stir occasionally, and watch for the cranberries to burst and the chutney to thicken.
6. Cool and Store:
When it’s done, remove the chutney from the heat and let it cool slightly. Remember, it will thicken up more as it cools. Transfer it to a clean jar or serving bowl. You can garnish with a fresh rosemary sprig for a nice touch!
7. Serving Suggestions:
Serve this tasty cranberry chutney alongside roasted meats, cheeses, or slathered on bread. It’s a lovely addition that adds a burst of flavor! Store any leftovers in the fridge for up to two weeks.
Enjoy your vibrant, tangy, and sweet cranberry chutney! It’s sure to be a hit with family and friends!
Can I Use Frozen Cranberries Instead of Fresh?
Yes, you can use frozen cranberries! Just add them straight to the pot without thawing. They may take a little extra time to cook, but the chutney will still turn out delicious!
Can I Adjust the Sugar in This Recipe?
Absolutely! You can reduce the sugar if you prefer a less sweet chutney. Start by cutting it down by a quarter and adjust to taste as you simmer the mixture.
How Long Does This Chutney Last in the Fridge?
This cranberry chutney can be stored in an airtight container in the refrigerator for up to two weeks. Just make sure it cools completely before sealing it up!
Can I Add Nuts or Other Fruits?
Sure! Feel free to add chopped nuts, such as walnuts or pecans, for a crunch. You can also mix in other fruits like pears or raisins for added flavor and texture!
