A vibrant cranberry chutney featuring layers of spice, citrus, and sweetness—an elegant, flavorful addition to festive menus and cheese boards.
It’s not just for Thanksgiving. This will last in the fridge until Christmas!
Don’t forget to make these Rolls, and this Cranberry Tart, oh my, so good.
what is chutney?
A chutney is a chunky condiment made from fruits, savory veg, herbs, and spices. Cooked with vinegar, sugar, and salt, chutneys can last in the fridge for quite a long time. Originating from India, chutneys can also be fresh and sweet.
Looking for something to do with leftovers? Check out the clip I was on wiht the Afternoon Shift on Fox9 yesterday. It’s always so fun to be on the show with these guys, silly fun.
Spiced Cranberry Chutney
- Prep Time: 15
- Cook Time: 20-25 minutes
- Total Time: 35-40 minutes
- Yield: Serves 8-10
- Category: Sauces
- Method: Stovetop
- Cuisine: American
Description
A vibrant cranberry chutney featuring layers of spice, citrus, and sweetness—an elegant, flavorful addition to festive menus and cheese boards.
Ingredients
- 1 tablespoon butter
- 1 large shallot, finely diced
- 1/2 teaspoon Diamond Kosher salt (affiliate link)
- 1/2 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/2 teaspoon curry powder
- Pinch grated nutmeg
- 12 oz. fresh or frozen cranberries (canned if you must)
- 1/2 cup dried cherries (or dried crans)
- 1 granny smith apple, peeled, cored and diced
- Zest of one lemon
- 1 teaspoon grated fresh ginger
- 1/4 cup apple cider vinegar
- 1/4 cup of water
Instructions
- Melt the butter in a medium heavy-bottomed saucepan or Dutch oven over medium heat. Add the shallots and a pinch of salt to the melted butter and sauté until soft and translucent, about 7-8 minutes.
- Add the brown sugar, cinnamon, curry powder, and nutmeg. Sauté for a few minutes, until the spices bloom and the sugar dissolves. Add the cranberries, cherries, diced apple, lemon zest, and grated ginger. Stir and add the apple cider vinegar and water to the fruit mixture.
- Bring the mixture to a boil, reduce the heat to medium, and simmer, stirring occasionally, until most of the berries have popped open, the fruit is tender, and the mixture has thickened, about 20 – 25 minutes.
- Let the mixture cool for a bit or chill*! Can be made 4-5 days ahead.
Notes
*This chutney is delicious hot, cold or at room temp, and perfect on a leftover turkey and cheese toastie the next day
Be sure to have some fun with this sauce, add a little chili crisp or red chili flakes. That’ll jazz it up a bit!
Hi Sheila,
The instructions state to add rice wine vinegar but there is not an amount specified
Can you specify?
Thanks,
Jane
Hi Jane, Apologies, I meant to take out the rice vin, I think with the apple cider vin and lemon it’s plenty tart. Thanks for that catch!