Make Your Holiday Table Special With This Cranberry Chutney

December 9, 2024 Master Canner

Let’s face it—cranberry sauce has had its moment. Every year, it shows up in its shiny, wobbly glory, either straight from the can or in a homemade version that tries to be fancy but usually just tastes like sweet-tart jelly. But this holiday season, it’s time to up your game. Ditch the can and make room for something fresher, more flavorful, and way more fun. This is where our cranberry chutney recipe comes in.

For all those who remain unsure about the idea of switching from cranberry sauce to cranberry chutney, think of cranberry chutney as a cranberry sauce’s sophisticated cousin. It’s sweet, savoury, and a little spicy—all in one glorious spoonful. Imagine pairing your turkey or ham with a chutney that has cranberries, orange juice, a hint of ginger, a few raisins, and a dash of cinnamon and cloves.

Most importantly, where our cranberry chutney truly earns its stripes, is in its versatility. Once the holiday meal is over, that chutney jar won’t just sit in your fridge waiting for leftovers. Instead, you can use it in sandwiches, sauces, or as a side for different meats.

What Is Chutney Anyway?

Chutney originated in India, where it was primarily used as a method of preserving fruits and vegetables. The word “chutney” comes from the Hindi word “chatni,” meaning “to crush” or “to grind.” Traditionally, chutneys were made by grinding fruits, vegetables, spices, and salt together using a mortar and pestle. Initially, chutneys served the practical purpose of preventing produce from spoiling, particularly during the monsoon season when fresh produce was scarce.

Chutneys, as we know them in the Western world, are the invention of British.

Today, when you see the word chutney on a jar, you can expect a flavorful, often tangy condiment that pairs well with meats, cheeses, or even snacks. The texture may vary from smooth to chunky, and it can be sweet, savory, or spicy. Some chutneys are tangy with vinegar, while others have a sweeter flavor, depending on the ingredients used.

The Key Qualities of ANY Chutney

Making any chutney involves combining fruits, vegetables, spices, and sweeteners, often with a vinegar or acid base

Base ingredients: These could be fruits like mango, apple, or plum, or vegetables like tomatoes or onions.
Spices: Typically, chutneys are flavored with ingredients like ginger, garlic, mustard seeds, cumin, or chili.
Sweetener and acid: Sugar adds sweetness, while vinegar or lemon juice provides acidity, helping with preservation.
Cook time: The ingredients are simmered together until they thicken and the flavors meld, about 30 minutes to 1.5 hours, depending on the ingredients used

Also check out other chutney recipes:

Green Tomato Chutney Recipe

Stuck with unripe tomatoes? Don’t toss them—transform them into jars of delicious green tomato chutney instead. Made with green tomatoes, bell peppers, carrots, garlic, onions, and a mix of savory spices, this chutney is tangy, sweet, and full of flavor. It’s great on sandwiches, burgers, or as a homemade gift. Don’t let your green tomatoes go to waste – start preserving today!

Fresh vs. frozen cranberries use in this cranberry chutney recipe

To make cranberry chutney you can use either fresh or frozen cranberries. Both work great for this cranberry chutney recipe. So, it depends on what’s available to you. Fresh cranberries are perfect when they’re in season. They will have a slightly firmer texture. Frozen cranberries are just as good—they’re picked at peak ripeness. As an added bonus, they can be used straight from the freezer without thawing. That’s because they soften quickly when cooked. Either way, your chutney will turn out delicious!

Cranberry Chutney Preparation steps:

cranberry chutney recipe ingredients gathered together — cranberry chutney recipe ingredients

minced onion is getting fried in oil on a stove in a heavy bottomed wide pot — cranberry chutney recipe ingredients

Cranberry Chutney

This cranberry chutney recipe combines cranberries, onions, raisins, warm spices, orange juice, and a touch of tangy vinegar for a versatile condiment. Perfect for pairing with meats, cheeses, or holiday meals, it’s easy to make and can be preserved for later! Make cranberry chutney: because your holiday table deserves the best.

Prep Time 10

Cook Time 30

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Ingredients

1 lb. fresh or frozen cranberries 450 g.
1 cup minced yellow onion
½ small cinnamon stick
2 whole cloves
¼ tsp ground cardamom
1 tbsp. grated fresh ginger
3/4 cup freshly squeezed orange juice
1/3 cup raisins 50 g.
1 tbsp salt
½ cup sugar
4 peppercorns
1 tsp. garlic powder or black garlic granules
1/3 cup. sunflower oil
4 tbsp. cider vinegar

Instructions

Heat the sunflower oil in a large, heavy-bottomed pot over medium-high heat.
Add the minced onions to the pot and stir to coat them in oil. Lower the heat and cook until the onions turn translucent.
Add the cranberries, Stir for a minute. Then add the grated ginger, followed by the orange juice. Bring the mixture to a low boil.
Stir in sugar and salt. Then add the cinnamon stick, cloves, ground cardamom, garlic powder, peppercorns, and raisins
Reduce the heat to medium-low and simmer for 20 minutes, stirring occasionally.
Remove cinnamon stick.
Using potato masher mash the cranberry chutney mixture to your desired consistency. For larger batches, an immersion blender works well.
Stir in the cider vinegar and cook cranberry chutney for an additional 10 minutes.
If preserving, ladle the hot cranberry chutney into sterilized canning jars. Follow recommended canning guidelines to ensure safe storage.

Learn how to prepare mason jars and lids for canning

Notes

Processing time guidelines for hot water bath or atmospheric steam canners

Style of Pack: Hot

	Process Time at Elevations of:
Jar Size	0 – 1,000 ft	1,001 – 6,000 ft	Above 6,000 ft
Pints (16 oz, ~500ml)	15 min	20 min	25 min

Preserve Type Chutney | Condiment

Cuisine Fusion

Canning tools we use: If you are in the market for a reliable atmospheric steam canner, consider VKP brands made canners.

Want to learn more? Read our steam canners review.

We can’t wait to learn how this preserve recipe worked out for you. Leave us a comment below, like us on X, Facebook, Pinterest and Instagram. And remember, sharing is caring!

Frequently Asked Questions

What can I use instead of cider vinegar in this recipe for cranberry chutney?

If you don’t have cider vinegar, we recommend these two substitutes:

White Wine Vinegar (5% acidity)

Why it works: Like cider vinegar, it has the required 5% acidity
Flavor: Lighter and slightly less tangy, so it may slightly alter the taste.
How to use: Substitute 1:1.

Red Wine Vinegar (5% acidity)

Why it works: It matches cider vinegar’s acidity level and is safe for canning.
Flavor: Adds a deeper, richer flavor compared to cider vinegar.
How to use: Substitute 1:1.

Remember, acidity of homemade vinegars can vary and as a result they may compromise preserve safety. It is best not to use them for home preservation. Additionally, always check the vinegar label to ensure it’s at least 5% acidity. Lower acidity levels are unsafe for canning.

What if I don’t have cardamom?

If you are worried about your cranberry chutney canning recipe safety, don’t. Remember, it’s not the spices that impact safety—it’s the pH level and adequate sterilization.

You can leave cardamom out, or substitute it with a small pinch of nutmeg for a similar warm, earthy note. In short, feel free to experiment with flavors om in your cranberry chutney recipe, but stick to the tested proportions of cranberries, vinegar, and other key acidic ingredients to ensure a safe and shelf-stable preserve. Although, if you do experiment with the spices, your chutney will taste different from our recipe. That’s not necessarily a bad thing—it just means your cranberry chutney will have a unique flavor profile!

Can I freeze this cranberry chutney?

If you don’t want to can cranberry chutney, you can freeze it instead! Store it in an airtight, preferably glass, container for up to 6 months. Then, thaw it in the fridge overnight before serving. Make sure to give it a good stir first!

Can I omit the raisins in this cranberry chutney recipe?

If you’re not a fan of raisins, you can leave them out. We added raisins to our cranberry chutney canning recipe because we wanted our chutney to have a touch of sweetness and texture.

If you’d rather substitute the raisins, here are some great options to try:

Dried Cranberries: In this canning recipe, use the same amount of dried cranberries to substitute raisins.
Chopped Dried Apricots: Swap in 2 tablespoons of finely chopped dried apricots. These add a slightly tangier flavor and a soft texture.
Dried Cherries or Currants: Replace the raisins with two tablespoons of dried cherries or currants. The result will be a tarter but still delicious cranberry chutney.

Is this chutney spicy?

This cranberry chutney has a mild warmth from the ginger, cardamom, and peppercorns, but it’s not overly spicy. If you prefer more heat, you can add a pinch of red pepper flakes or a dash of cayenne.

Can I make this chutney ahead of time without canning?

Definitely! This cranberry chutney stores well in the fridge for up to 1month. In fact, the flavors deepen over time, making it even better a day or two after cooking.

How can I use cranberry chutney?

Leftover chutney is incredibly versatile! These are just some of the ways you can use it:

Pair with Meats: Serve it alongside roasted turkey, ham, pork, or chicken.
Upgrade Your Sandwiches: Spread it on a turkey or ham sandwich to add cranberry flavor. Or, how about using it as a layer in paninis for a sweet and savory flavor upgrade?
Enhance Holiday Cheese Boards: Pair it with sharp cheddar, brie, or goat cheese for an irresistible contrast.
As a Side or Dip for East Indian and Asian food: Serve it as a dipping sauce for samosas or spring rolls for an unexpected fusion of flavors.