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- 2 large oranges
- 2 large apples
- 1 1/4 Cup fresh cranberries
- 1 Cup maple syrup
Zest the oranges (scrape only the orange part of the peeling off. Avoid scraping the white part — it’s bitter.) Juice the oranges; set zest and juice aside. Peel, core, and chop apples. In a saucepan, combine the cranberries, orange zest, orange juice, apples, and maple syrup. Bring to a boil over medium-high heat. Reduce heat; cook uncovered for 15 minutes, or until cranberries have popped. Stir occasionally. Cool and transfer to a serving bowl. Refrigerate to serve.
Calories Per Serving161
Folate equivalent (total)16µg4%
- 2 large navel oranges
- 2 pounds fresh cranberries
- ½ cup water
- 2 tablespoons balsamic vinegar
- ¾ cup granulated sugar
- ¾ cup light brown sugar
- ¼ cup minced fresh ginger
- Salt and freshly ground pepper
Using a sharp knife, peel the oranges, removing all of the bitter white pith. Working over a bowl, cut in between the membranes to release the sections. Squeeze the juice from the membranes into the bowl. Cut the orange sections into 1-inch pieces.
In a large saucepan, combine the cranberries and water with 1/4 cup of orange juice from the bowl and bring to a simmer over moderate heat. Cover and cook over moderately low heat, stirring occasionally, until the cranberries have popped, about 10 minutes. Add the vinegar, both sugars, the ginger and orange pieces and cook over moderate heat, stirring occasionally, until thick, about 5 minutes. Let cool slightly, then season with salt and pepper. Serve warm or at room temperature.
Why This Recipe Works
- The combination of sweet and savory spices make the flavors explode
- Simmering all the ingredients over low heat allows them to meld and results in a sweet and sticky concoction
- It's SUPER easy to make, and only takes 20 minutes - plus it has so many different uses (keep reading to see all the ways it can be used).
What is Chutney and How Do You Use it?
Some of you may be wondering what chutney is. Well, chutney is basically a mix of fruits and/or vegetables combined with vinegar, spices and sugar. It originated in India, but has become widely available in many different types and flavors. Chutney can be sweet or savory, or even both (like this cranberry orange chutney).
Chutney was originally served as a side to Indian food to be eaten with spicy curries. With it's wide availability today, chutney also makes an amazing sandwich spread, a great dip when mixed with cream cheese, served with meats such as lamb, pork and duck, as a glaze. and the list goes on.
This cranberry orange chutney is amazing served in place of cranberry sauce at Thanksgiving dinner. Seriously, do it. Your guests will love you.
What is the Difference Between Jam and Chutney?
Basically, jam is sweet and chutney is savory. While chutney does have a lot of sweet components (particularly when using fruit), it also uses savory spices and vinegar. In addition, jam is smoother, while chutney tends to be chunkier. Jam is typically made with one ingredient (usually fruit) while chutney is made with multiple ingredients to include fruit and/or vegetables.
- 1 navel orange
- ¾ cup packed brown sugar
- ¼ cup cider vinegar
- ¼ cup water
- ⅓ cup finely chopped red onion
- 4 1/4-inch-thick slices fresh ginger
- 1 teaspoon mustard seeds
- ¼ teaspoon salt
- ⅛ teaspoon crushed red pepper
- 1 12 ounce package cranberries, rinsed
- 1 Granny Smith apple, peeled and chopped
Finely shred zest from the orange (should have about 2 teaspoons) set aside. Cut 1/4-inch off the top and bottom of the orange. With a sharp knife, remove skin and white membrane from orange. Working over a medium saucepan (to catch juice), separate and remove segments from orange, setting the segments aside on a cutting board. Cut segments into small pieces and set aside. Squeeze remaining membrane over pan to extract any remaining juice.
Add brown sugar, vinegar, water, onion, ginger, mustard seeds, salt and crushed red pepper to saucepan. Bring to boiling over medium-high heat. Add cranberries and orange zest. Return to boiling reduce heat. Cook, uncovered, for 7 minutes, stirring occasionally. Add apple and cook for 3 minutes more or until apple is just tender.
Remove from heat, remove and discard ginger and stir in reserved orange segments. Serve warm or refrigerate, covered, for up to 2 days. Bring to room temperature before serving, if chilled.
I made this to accompany the stilton tart to serve at a party, and everyone loved the dish. I can't help but feel this chutney needs a little something else, and I'm thinking it might be a bit of mustard, so next time I make it, I will add either some dry or possibly whole grain to the pot.
This is the best cranberry side dish! My family doesn't care for regular cranberry sauce - and neither do I! - so this is a great find. It's wonderful on turkey sandwiches, on bread - and of course, on the Stilton Tart!
I love this in sandwiches with turkey, with roast chicken, with pork tenderloin, I've even given it as hostess gifts as so many have requested and raved.
Not a good recipe. reviewed the wrong cranberry chutney.
This is the best cranberry relish we have tried. My wife has been making this for years, and it is a unanimous favorite!
Did not care for this at all.
This is one of my very favorite relishes for the holidays - easy and scrumptious. It keeps well and makes an excellent condiment for sandwiches. An all around winner.
This has replaced craberry sauce in our house! The best! Also, makes a unique filling for pastries.
This was a very good accompaniment to the Stilton Tart. I found the flavor and level of tartness a compliment to the aggressive blue cheese.
I found this chutney to be a delightful topping for the Stilton Tart. The sweet and tart flavors play well against the richness of the custard and sharpness of the Stilton. The sparkling color of the berries look great atop the pale tart.
Didn't love this as written. Made it again without the garlic (and we love garlic) -- I added 1/2 cup of sugar, some allspice, cinnamon, and a dash of cloves. Great and was a huge hit when it was reworked.
way too much vinegar taste. if you choose to make this recipe use only 1 Tablespoon vinegar and then TASTE to see if you and your family need more.
This chutney is wonderful. I used it to serve over a brie wheel baked in puff pastry.Our guests were enjoying it.
Im making this right now and I just tasted it..All I can do now is pray that it gets better overnight! it's nasty. I should have known when I saw vinegar in the recipe. who puts tart vinegar in tart cranberries?? Gross!! 11/27- Update. I tasted it this morning. Gross.
This was great!! I've only had the sugary kinds of cranberry sauces before, and decided to make something different this year for an early Thanksgiving potluck. I added a bit more garlic and red pepper flakes, and it went very well with the turkey. In fact, I think I'll make it again tomorrow to put in sandwiches for the next week. I'm never eating plain cranberry sauce again, if I can help it.
Very good and very easy. However, this recipe did not make 2 cups as indicated. I was making it to give as a little Chistmas gift to co-workers and came up short when it was time to package it. I added some ground walnuts to stretch it a bit. I also switched to a smaller gift container. I think the walnuts improved the texture and I will continue to add them. The beautiful deep color of the chutney was great in the clear glass mugs I used. Also, it took longer than 10-12 minutes for all the cranberies to "pop."
Really enjoyed this recipe. I do not have access to fresh or frozen cranberries, so made it with dried cranberries.Taste was great, but would like some feedback on how this would compare with fresh cranberries. Is it like cooking with sultanas when grapes are called for?
Excellent. Also used with the Stilton Tart -- great combo. Could cut recipe down, about by half, if only using with the tart. But the leftovers are tasty as a condiment.
This was excellent. The other recipe on this site for Cranberry Chutney (Gourmet, November 2000) is nearly identical and since it has more reviews, I'm writing my review there.
Made it to accompnay the Silton Tart and was great! Used the leftovers for the turkey dinner instead of cranberry sauce!
- Quick Glance
- 10 M
- 35 M
- Makes about 1 1/2 pints
Ingredients US Metric
- 3/4 cup dried cranberries
- 2/3 cup apple juice or orange juice, or more as needed
- 2 cups fresh or frozen and thawed cranberries (8 oz)
- 1 cup cold water
- 3 tablespoons granulated sugar
- 1/4 cup honey
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon grainy mustard, or more to taste
- Sea salt and freshly ground black pepper, to taste
Place the dried cranberries in a saucepan and add enough apple juice or orange juice to cover the tart little roly-polies. Bring to a boil, then remove from the heat and let plump for 30 minutes.
Place the fresh or frozen cranberries and cold water in a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries have burst, 2 to 5 minutes. Add the sugar and honey and stir until dissolved. Remove from the heat and let cool slightly.
Meanwhile, heat the oil in a small skillet and sauté the onion until soft and translucent, 7 to 8 minutes. Add the vinegar and mustard and cook gently for another 5 minutes.
In a food processor, combine the plumped dried cranberries and their liquid, the cooled sugared cranberries and their liquid, and the onion mixture and pulse to the desired consistency. (If you want it really smooth, you can then press the mixture through a strainer, but it’s also quite nice when left chunky.) Season with salt and pepper to taste and stir to combine. Let cool completely, transfer to jars, cover, and refrigerate for up to 2 weeks. If serving straight from the refrigerator, taste again before using and, if needed, add salt and pepper to taste. (A chill tends to mute even otherwise robust flavors, so the chutney may seem underseasoned.)
Recipe Testers' Reviews
I didn’t want to like this! I’m a homemade-cranberry-sauce, Grandma’s-recipe kind of person. But I couldn’t resist. This is so good. Yes, mustard, but you smell it more than taste it. It’s better after it’s refrigerated awhile. The fresh cranberries—why not use the whole package instead of 7 1/2 ounces? Chopped onion was about 2/3 of a cup and cooked down to less than a 1/4 cup. The sauce was tart when I first tried it but mellowed in the fridge. Now I have to cook turkey!
Kate H. Knapp
This is delightfully delicious and oh so easy to make. It’s the perfect accompaniment for leftovers the day after Thanksgiving, and the onions give it such a wonderful flavor. The onions take about 7 minutes to turn golden, so factor in a little bit of extra time when cooking. The overall process, however, is really straightforward with great results.
I’m a big fan of cranberries, especially the fresh ones. There is this incredible tart, crisp freshness that has just the right amount of zing in it. This recipe delivers that, plus a bit extra to boot…the perfect addition to after-Thanksgiving turkey sandwiches. I used fresh cranberries, of course, but the frozen would be fine I’m sure. It did say that the cranberries would take 5 or so minutes to pop but this happened after only 2 or 3. Not much of the water evaporated either before the popping started. I do believe that it left a little too much behind, as I’d like my spread a little thicker. The red onions turned a lovely color and smelled delicious, especially after the vinegar and mustard were added. When finished with the cooking process you’re asked to blend them in a food processor, which I did, but I do believe a hand blender would do the trick and make for a much less messy job than pouring hot liquid and sticky sweetness. I found the end result to be really quite delightful and spreadable, though a little too sweet for my liking. A little more mustard would be better and possibly a little less honey, though the addition of salt and pepper at the end did push it in the savory direction. It did, however, make a delicious addition to a turkey sandwich and would even be delightful on a burger. I don’t think it’d be as nice alongside grilled or roasted meat, as the purée is a bit fine. If more chunky, I think a chutney would be a much prettier if not more flavorful choice.
I followed this recipe to a T and ended up with 1 1/2 pints. This was certainly a pleasant surprise since that gives us more of this tasty spread to smear on lots of goodies. I chose orange juice for my liquid since I often think of cranberries with orange. I did opt to leave mine a bit chunky, as I thought I’d like it that way, as the author does, and I was right. Both my daughter and I enjoyed this spread very much. We had it on toasted sourdough with both cold ham and cold turkey. We were both surprised that we enjoyed the ham more than the turkey since we love cranberry sauce with our turkey at Thanksgiving. Don’t get me wrong, the turkey one was delicious too, we just liked the ham better. I had braised sweet potatoes for lunch and I tried some with those and it was delicious. I also had a grilled sourdough, sharp cheddar cheese sandwich the next day, which I spread some of this on, and that was good too. I see many uses for this wonderful spread.
I love cranberries, from the taste to the color (I also have some outerwear and scarves that color). Even cranberry spills seem easier to clean up than spills from other red foods like other berries or tomatoes or peppers. I’ve done a variety of cranberry chutneys and sauces over the years. So I was happy to try a new recipe using this tart, versatile fruit. From the bright color to the sweet–sour flavor, it didn’t disappoint. It’s more like a relish. Using farmer’s market fresh berries—one of those overfilled pint boxes the farmer dumped in a bag for me—I had more than 2 cups’ worth. Using a scale, the full 2 measuring cups came to 8 ounces. When I processed the entire concoction, I left it slightly chunky. It tasted good while warm and especially after it had chilled a day or so.
I really liked this condiment. I can envision it now with a slice of ham, piece of roasted poultry, or a sausage or turkey burger. It’d be fabulous on a sandwich. I can’t stop thinking of things to put it on. It’s tangy and spicy without being overpowering. I like the addition of the red onion. I did add another 1/2 teaspoon of grainy mustard, as I found the mustard taste too subtle in the first batch. That small change took it from OK to sublime. I pulsed this only a little to combine, as I like the look of the almost-whole berries. I’ll be freezing some, as I’d like to see how it does frozen. This will definitely be going onto my holiday table.
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I love having a jar of this in the refrigerator. Have made numerous time — this recipe is in my permanent files. Amazing with roasted turkey. Elevates ham, turkey, or roast beef sandwiches. I like a skosh more mustard and on the chunky side.
Debbie, thanks so much for taking the time to let us know! We so appreciate it. And yes, it goes with EVERYTHING in terms of sandwiches.
I have made this recipe 4 times and have started roasting turkey breasts as an excuse to make it again. It’s great on sandwiches, too. The onion and mustard are great additions, as are the dried cranberries. I prefer it “chunky” and so for the final step I prefer to mash it by hand instead of with a food processor.
Janet, this is my favorite kind of reader comment—the one that somehow pertains to being unable to stop making a recipe. Love it. Appreciate the tip on leaving it chunky, and we’ll be waiting to hear what else you can find to smother with this chutney.
I typically make a cranberry orange relish, but this year I was super disappointed to taste it at dinner and realize that the oranges were extra sour. This recipe showed up, and I decided I’d try it and could give it as gifts if I liked it. I’m happy to report, through a mouth full of turkey/stuffing/gravy/cranberry sandwich – it’s delicious.
Woohoo! Lovely to hear it, Carmen. Many thanks for sharing….literally, both the news with us and the jars with your lucky friends and family.
Rinse the cranberries, and mix with the water and jam sugar in a large pot. Let rest for 1 hour.
Rinse the screw-top jars in hot water, then drain on a kitchen towel.
Bring the berry mixture to a boil, reduce the heat, and simmer for 5-10 minutes. The berries should be soft but not falling apart.
Fill the jars with the hot chutney using a ladle or measuring cup. Wipe the rims of the jars, and seal tightly. Turn upside down for 5 minutes, then turn right side up and cool completely.
- 1/2 cup apple-cider vinegar
- 2/3 cup packed light-brown sugar
- 1 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1 cup candied orange peel, cut into 1/4-inch pieces
- 1/2 cup finely diced celery, (2 to 3 ribs)
- 1 1/2 cups finely diced red onion, (1 medium red onion)
- 2 apples, peeled, cored, and cut into 1/4-inch cubes
- 5 cups whole frozen cranberries
Combine vinegar, sugar, salt, cardamom, orange peel, celery, onion, apples, and 2 cups water in a low-sided, 6-quart saucepan. Set over medium-high heat bring to a boil.
Reduce heat to a simmer, and cook until apples are tender and most of the liquid has been absorbed, 30 to 40 minutes.
Stir in cranberries cook until they begin to pop, 10 to 15 minutes. Remove pan from heat.
Transfer to a large bowl set over an ice bath to chill store in airtight container, refrigerated, up to 4 weeks.
How to eat Cranberry Chutney
- cranberry chutney pairs perfectly with a holiday turkey or ham.
- try it on top of a slice of brie or cream cheese. Simply top your cheese of choice with a dab of cranberry chutney and pistachios. Serve with your favorite crackers on the side.
- put a dollop on your oatmeal with brown sugar for breakfast.
- mix it with plain yogurt and top with your favorite granola.
- warm it up and top vanilla ice cream for a sweet treat.
- add it to your turkey sandwich with a spoonful of stuffing and mayo.
We use the leftovers for everything! However, you choose to enjoy it, I hope you love it as much as we do!
This recipe is the big brother to the traditional cylinder jelly you grew up on. I’m not knocking the original, it has so many childhood memories attached to its flavor and texture, we serve it too. However, this chutney is full of fresh and dried fruits with a hefty amount of grown up spices that will give your mature tastebuds a run for their money. You won’t miss the jiggle, trust me.
- 12 ounces fresh or frozen cranberries
- 3/4 cup granulated sugar
- 3/4 cup water
- 1 20-ounce can crushed pineapple
- 1/4 cup packed brown sugar
- 1/2 teaspoon ground ginger
- 1/4 teaspoon salt
- 1-2 jalapeños, seeded and minced
- 3 chopped green onions
Using a fine mesh strainer, thoroughly drain the pineapple and pat dry with paper towels. Set aside.
In a saucepan, combine cranberries, water and granulated sugar over medium-high heat. Bring to a boil reduce heat to medium and allow to cook for about 5 minutes, until the cranberries are starting to break down.
Stir in the pineapple, brown sugar, ginger and salt. Return to a boil then reduce heat to low and simmer until thickened, about 5 minutes. (At this point, you may want to taste the sauce for tartness - if it is too tart, add 1 to 2 more tablespoons of granulated sugar.)
Remove from heat, add jalapeño (or jalapeños, depending on how hot you want your chutney to be) and green onions. Cover and allow to chill in the fridge for at least 2 hours, though overnight is best.