Cranberry Chutney Recipe

My Cranberry Chutney Recipe is the perfect blend of sweet and spicy. Serve it on top of cream cheese with crackers for a holiday favorite.

I’m always looking for different ways to use cranberries because I absolutely love the tangy-sweet taste. I came up with the recipe one night when we were having our favorite Indian Vindaloo. I use a combination of mango chutney and Greek yogurt to cool the Vindaloo but also brighten the spice. That’s when it hit me…my Cranberry Chutney Recipe! I could make a holiday chutney with cranberries as the star. And that’s exactly what I did.

what is chutney?

Chutney is typically an Indian condiment. It usually uses fruit as a base with added spices that are both warm, zesty and a bit hot. While chutney originated with Indian cooking, it’s become popular worldwide.

cranberry chutney recipe ingredients

Don’t shy away from the list of ingredients in this recipe because they are mostly fruits and some spices. You probably have most of the spices in your pantry.

• Fruits:
  • Fresh cranberries
  • Apple
  • Mandarin oranges
  • Pineapple
  • Raisins
  • Orange juice and zest
• Spices
  • Ground cinnamon
  • Allspice
  • Ground ginger
  • Ground nutmeg
  • Ground clove
  • Cayenne pepper
  • Black pepper
  • Whole star anise
• Other ingredients
  • Apple cider vinegar
  • Brown sugar

how to serve cranberry chutney

This recipe is very versatile and can be served and eaten in many ways.

• Serve it over a block of cream chess with crackers for a fruity spicy appetizer.
• Mix it with cream cheese, instead of serving on the block for a more casual dip that the first method.
• Use it as a pie filling in a whole pie or in individual hand pies.
• It’s a great substitute for cranberry sauce at your Thanksgiving dinner.
• Spread it on toast or as a condiment on a chicken or turkey sandwich.
• Spoon it over grilled or baked white fish, chicken, or pork.
• Make a grilled cheese sandwich with it using Havarti cheese and cranberry chutney.
• Top ice cream or Greek yogurt with cranberry chutney.

Krazy kitchen mom tips:

1. Make this recipe ahead of time. Simply cool it completely and store it in an airtight container (I use a large mason jar for storage). It will last 2-3 weeks.
2. This recipe freezes very well. Pour it into a ziptop bag and freeze for 3-4 months. To thaw, remove from freezer and set out for 4 hours and then move the bag to the refrigerator until completely thawed.

Try my other recipes made with cranberries

1. Three Cheese Cranberry Flatbread
2. Cranberry Margaritas
3. Cranberry Muffins with Orange Glaze
4. Scarlet O’Hara Cocktails
5. Sugar Cranberries
6. Classic Cranberry Sauce

Cranberry Chutney Recipe

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5 from 2 reviews

• Author: krazykitchenmom
• Total Time: 30 minutes
• Yield: 3 cups 1x

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Description

My Cranberry Chutney Recipe is the perfect blend of sweet and spicy. Serve it on top of cream cheese with crackers for a holiday favorite.

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Ingredients

Scale 1x2x3x

• 12-ounce bag of fresh cranberries
• 1/2 20-ounce can of crushed or tidbit-sized pineapple – drained
• 1 15-ounce mandarin oranges – drained
• 1 large apple – peeled and diced small
• 1/3 cup black raisins
• Zest from 1 orange
• 1/2 cup fresh or bottled orange juice
• 1/4 cup apple cider vinegar
• 1/4 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon allspice
• 1 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon black pepper
• 1/4 – 1/2 teaspoon cayenne pepper (I suggest starting with a 1/4 teaspoon and tasing it. If you want more heat, add another 1/4 teaspoon).

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Instructions

• Add all of the ingredients to a stove-top pan.
• Bring it to a boil.
• Reduce it to a simmer and cook on low for 20 minutes, stirred occasionally.
• Cool completely before storing it.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Appetizer, condiment
• Method: stovetop
• Cuisine: American