Best 12 Winning Cranberry Chutney Recipes

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Indulge in a culinary journey with our exquisite collection of cranberry chutney recipes. From the classic and tangy to the uniquely spiced and savory, our diverse selection caters to every taste. Experience the perfect balance of sweet and tart with our traditional cranberry chutney, a delightful accompaniment to roasted meats, poultry, and cheese platters. Embark on a culinary adventure with our Indian-inspired cranberry chutney, where aromatic spices like cumin, coriander, and ginger add a layer of warmth and complexity. For a taste of the tropics, try our tropical cranberry chutney, a vibrant blend of pineapple, mango, and coconut that will transport you to paradise. If you prefer a savory twist, our cranberry salsa is a must-try, with its combination of fresh cranberries, jalapeños, and cilantro, perfect for adding a pop of flavor to tacos, burritos, and grilled dishes. Discover the versatility of cranberry chutney as you explore our curated collection of recipes, each offering a unique culinary experience.

Let's cook with our recipes!

SPICY CRANBERRY CHUTNEY



Spicy Cranberry Chutney image

Provided by Claire Robinson

Time 55m

Yield 8 to 10 servings

Number Of Ingredients 7

3 to 4 jalapenos, finely chopped
8 cups cranberries
2 limes, zested and juiced
2 oranges, zested and juiced
1 1/2 cups granulated sugar
1 cup water
Salt and fresh ground black pepper

Steps:

  • Put all of the ingredients in sauce pot and bring to a boil over medium heat. Reduce the heat and simmer until desired consistency, about 40 to 50 minutes.

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

Provided by Food Network Kitchen

Categories     side-dish

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 9

1 pound cranberries (about 4 cups), thawed if frozen
1 apple, peeled and chopped
3/4 cup coarsely chopped assorted dried fruit
1 1/4 cups sugar
1 teaspoon ground ginger
Pinch of ground cloves
Kosher salt
1/4 cup apple cider vinegar
1/2 cup pecans, toasted and chopped

Steps:

  • Put all but 1 cup cranberries in a saucepan. Add the apple, dried fruit, sugar, ginger, cloves, a pinch of salt, the vinegar and 1 cup water. Bring to a simmer over medium heat; cook, stirring occasionally, until the berries burst and the sauce thickens, 15 to 20 minutes.
  • Stir in the remaining 1 cup cranberries and cook until softened, 3 to 4 minutes. Remove from the heat and stir in the pecans. Let cool, then transfer to a serving dish and refrigerate at least 3 hours.

CRANBERRY CHUTNEY



Cranberry Chutney image

You can serve this chunky chutney over cream cheese or Brie with crackers, or as a condiment with roast pork or poultry. Either way, its slightly tart flavor and deep red hue lend a festive flair to the table. -Karyn Gordon, Rockledge, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 3 cups.

Number Of Ingredients 11

4 cups (1 pound) fresh or frozen cranberries
1 cup sugar
1 cup water
1/2 cup packed brown sugar
2 teaspoons ground cinnamon
1-1/2 teaspoons ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped tart apple
1/2 cup golden raisins
1/2 cup diced celery

Steps:

  • In a large saucepan, combine the first eight ingredients. Cook over medium heat until berries pop, about 15 minutes., Add the apple, raisins and celery. Simmer, uncovered, until thickened, about 15 minutes. Transfer to a small bowl; refrigerate until chilled.

Nutrition Facts : Calories 70 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 5mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY CHUTNEY I



Cranberry Chutney I image

Fragrant and chunky cranberry sauce. Perfect for spooning over Turkey Tenderloins.

Provided by Christine L.

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Yield 20

Number Of Ingredients 10

1 cup water
¾ cup white sugar
1 (12 ounce) package fresh cranberries
1 cup apples - peeled, cored and diced
½ cup cider vinegar
½ cup raisins
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground allspice
⅛ teaspoon ground cloves

Steps:

  • In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often.
  • Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.

Nutrition Facts : Calories 52.4 calories, Carbohydrate 13.4 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.2 g, Sodium 1.2 mg, Sugar 11 g

CRANBERRY CHUTNEY



Cranberry Chutney image

Transform a bag of cranberries into an irresistible sweet-and-savory chutney by including them in your cooking. The best part? This condiment can easily be made ahead.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 30m

Number Of Ingredients 7

1 tablespoon extra-virgin olive oil
1/4 cup finely minced shallot
1 tablespoon peeled and finely grated fresh ginger
1 bag (12 ounces) fresh cranberries, rinsed and picked over
1 cup sugar
2 tablespoons red-wine vinegar
Kosher salt and freshly ground pepper

Steps:

  • In a large saucepan, heat oil over medium-low. Add shallots and ginger; cook, stirring occasionally, until shallots are softened, about 5 minutes.
  • Add cranberries, sugar, vinegar, and 1 cup water; bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.
  • Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Nutrition Facts : Calories 136 g, Fat 2 g, Fiber 2 g

WINNING CRANBERRY CHUTNEY



Winning Cranberry Chutney image

Meet the Cook: While searching for something to enhance the taste of fowl years ago, I discovered this recipe. I revised it a little, and I've since served it at Thanksgiving and Christmas gatherings (it's a hit with either poultry or pork) plus used it as a food-basket gift. It's been popular besides at church bazaars I've taken it to. I grew up on a farm, and my husband (he's a cattle buyer) and I farmed for 20 years before moving to town. We have four children, all grown. -Joyce Vivian, Mitchell, Ontario

Provided by Taste of Home

Time 30m

Yield about 3-1/2 cups.

Number Of Ingredients 12

3 cups fresh or frozen cranberries
1 cup chopped dried apricots
1/2 cup chopped dates
1/2 cup chopped onion
1/2 cup cider vinegar
1/2 cup light corn syrup
3/4 cup packed brown sugar
1 tablespoon grated orange zest
3/4 cup orange juice
1/2 teaspoon ground mustard
1/2 teaspoon salt
1/4 teaspoon ground ginger

Steps:

  • In a large heavy saucepan, combine all ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 15-20 minutes or until thickened and cranberries have popped. , Chill. Serve as an accompaniment to turkey or pork.

Nutrition Facts : Calories 69 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 55mg sodium, Carbohydrate 18g carbohydrate (15g sugars, Fiber 1g fiber), Protein 0 protein.

CRANBERRY-APPLE CHUTNEY



Cranberry-Apple Chutney image

"In our house, this chutney is a must-have for our Thanksgiving dinner. It also makes a great appetizer when spooned over cream cheese on Melba rounds." - Mary Ellen Gilbert, Franconia, New Hampshire

Provided by Taste of Home

Time 50m

Yield 16 servings (1/4 cup each)

Number Of Ingredients 13

1-1/4 cups sugar
1/2 cup water
1 package (12 ounces) fresh or frozen cranberries
2 large tart apples, peeled and finely chopped
1 medium onion, chopped
1/2 cup golden raisins
1/2 cup packed brown sugar
1/4 cup cider vinegar
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground allspice
1/8 teaspoon ground cloves
1/2 cup chopped walnuts, toasted

Steps:

  • In a large saucepan, bring sugar and water to a boil over medium heat, stirring to dissolve sugar. Reduce heat; simmer, uncovered, 3 minutes. Carefully stir in all remaining ingredients except walnuts; return to a boil. Reduce heat; simmer, uncovered, until mixture reaches desired thickness, 20-25 minutes, stirring occasionally., Serve warm or cold. Stir in walnuts before serving.

Nutrition Facts : Calories 149 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 41mg sodium, Carbohydrate 33g carbohydrate (29g sugars, Fiber 2g fiber), Protein 1g protein.

CRANBERRY-GOLDEN RAISIN CHUTNEY



Cranberry-Golden Raisin Chutney image

This sweetly tart chutney makes an excellent spread for turkey sandwiches -- provided there's any left.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 3 1/2 cups

Number Of Ingredients 10

1 ounce (2 tablespoons) unsalted butter
1/4 cup finely chopped shallot (1 medium shallot)
1 Granny Smith apple, peeled, cored, and cut into 1/2-inch dice
1 cup golden raisins
12 ounces fresh cranberries
2 sprigs fresh thyme
2 strips (2 inches each) lemon zest
1 cup water
1/2 cup sugar
1 tablespoon fresh lemon juice

Steps:

  • Melt butter in a medium saucepan over medium heat. Add shallot and cook, stirring often, until translucent, 3 to 4 minutes. Add apple and cook, stirring occasionally, for 2 minutes. Stir in raisins, cranberries, thyme, lemon zest, water, and sugar. Bring to a boil, and then reduce heat to a simmer. Cook, stirring occasionally, until cranberries have burst, apples are tender, and mixture has thickened, about 20 minutes.
  • Remove from heat, and stir in lemon juice. Let cool to room temperature. Discard thyme and lemon zest. (Chutney will keep, covered and refrigerated, for up to 1 week. Serve chilled or at room temperature.)

MULLED CRANBERRY CHUTNEY



Mulled cranberry chutney image

Make our fruity, spiced Christmas chutney, which has all the flavours of cranberries and mulled wine. Enjoy with a cheeseboard, or make as a thoughtful gift

Provided by Anna Glover

Time 1h20m

Yield Makes 4 x 200g jars

Number Of Ingredients 9

250g (about 2-3) red onions, finely sliced
¼ tsp ground star anise
¼ tsp ground cloves
1 tsp ground cinnamon
250g granulated sugar
4 tbsp red wine or cranberry juice
100ml red wine vinegar
1 small orange, zested and juiced
500g fresh or frozen cranberries

Steps:

  • Put all the ingredients, except the orange zest and juice and the cranberries, into a heavy-based pan and bring to a simmer over a medium heat. Cook, stirring often, for 30 mins until the onions have softened, the sugar has melted, and the mixture looks thick and syrupy.
  • Stir in the orange zest and juice and the cranberries, then simmer for 20 mins more until the mixture has thickened, the cranberries have popped and everything is sticky and jammy. Divide between four small sterilised jars (see tip, below) and leave to cool before labelling. Leave in a cool, dark place for two weeks before opening. Once opened, store in the fridge.

Nutrition Facts : Calories 37 calories, Carbohydrate 9 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 0.2 grams protein, Sodium 0.01 milligram of sodium

CRANBERRY CHUTNEY



Cranberry Chutney image

This chunky and bright, cardamom-scented, honey-sweetened chutney is loaded with fresh cranberries, green apple and dried apricots. The best part? It comes together in under a half hour.

Provided by Florence Fabricant

Categories     condiments, sauces and gravies, side dish

Time 25m

Yield 8 to 10 servings

Number Of Ingredients 7

1 cup orange juice
12 ounces fresh cranberries
1 juice orange, pitted and finely chopped (skin and all)
1 tart apple, cored and chopped
12 dried apricots, chopped
1 1/4 cups honey, approximately
1/2 teaspoon ground cardamom

Steps:

  • Place orange juice, cranberries and chopped orange in a saucepan, bring to a boil and cook over medium heat until berries begin to pop.
  • Add the remaining ingredients and cook about 10 minutes, until thick. Adjust sweetness if desired.

Nutrition Facts : @context http, Calories 192, UnsaturatedFat 0 grams, Carbohydrate 51 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 46 grams

CRANBERRY CHUTNEY



Cranberry Chutney image

Once again, I have to give Taste of Home credit for this recipe. I have made a slight alteration to suit my likes. I cooked this for the first time last night to take to a Thanksgiving meal we had at work. I have already had to give the recipe to others. It has a wonderful tart/sweet flavor and it is just as good served over dressing as it is served over meat.

Provided by Jellyqueen

Categories     Chutneys

Time 40m

Yield 7 cups

Number Of Ingredients 12

1 lb fresh cranberries
2 1/2 cups sugar
1 cup water
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 medium onion, chopped
1 medium tart apple, peeled and cubed
1 medium pear, peeled and cubed
1 cup raisins
1/4 cup lemon juice
1/2 cup chopped walnuts

Steps:

  • In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves.
  • Bring to a boil; reduce heat.
  • Simmer, uncovered, for 10 minutes.
  • Add the onion, apple and pear; cook for 5 minutes.
  • Remove from the heat; stir in raisins and lemon juice.
  • Cover and refrigerate for 8 hours or overnight before serving.
  • Just before serving, stir in the walnuts.
  • Serve with meat or dressing.

KILLER CRANBERRY CHUTNEY



Killer Cranberry Chutney image

This is an awesome and interesting way of doing cranberries for turkey dinners. It is also very good on a turkey sandwich. This is my favorite way to do cranberries. Hope you enjoy it!

Provided by Jennifer Hannah

Categories     Side Dish     Sauces and Condiments Recipes     Relish Recipes     Cranberry Relish Recipes

Time 40m

Yield 12

Number Of Ingredients 9

1 tablespoon oil for frying
½ red onions, minced
1 (12 ounce) bag cranberries
¼ cup fresh orange juice
¼ cup apple cider vinegar
¾ cup white sugar
½ teaspoon ground cinnamon
2 apples - peeled, cored, and chopped
2 pears - peeled, cored, and chopped

Steps:

  • Heat oil in a saucepan over medium heat. Fry the onion in the oil for 2 to 3 minutes. Stir the cranberries, orange juice, vinegar, sugar, and cinnamon in with the onion; cook another 3 to 5 minutes. Add the apple and pear; cook until the cranberries are tender, 10 to 15 minutes.

Nutrition Facts : Calories 104 calories, Carbohydrate 24.5 g, Fat 1.3 g, Fiber 2.8 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 2.4 mg, Sugar 19.4 g

Tips:

  • Choose ripe and fresh cranberries: This ensures the best flavor and texture in your chutney.
  • Use a variety of spices: Experiment with different spices to create a unique flavor profile. Common spices used in cranberry chutney include cinnamon, cloves, ginger, and nutmeg.
  • Simmer the chutney until it thickens: This will help to concentrate the flavors and develop a rich, sticky consistency.
  • Taste the chutney as it simmers and adjust the sweetness and tartness: You can add more sugar or vinegar to taste.
  • Can or jar the chutney while it's still hot: This will help to preserve the chutney and extend its shelf life.

Conclusion:

With its vibrant color, tangy flavor, and versatile uses, cranberry chutney is a delicious and easy-to-make condiment that adds a touch of elegance to any meal. Whether you're serving it with roasted turkey, grilled chicken, or a cheese platter, this classic recipe is sure to impress your guests. So next time you have a craving for something sweet and savory, give this winning cranberry chutney a try - you won't be disappointed!

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