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.
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.
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 |