Cranberry Chutney

November 2023 VOLUME 1, ISSUE LV

Cranberry Chutney



12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using)

1 cup golden raisins

1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced

2/3 cup finely chopped yellow onion, from one small onion

1 large clove garlic, minced

1-1/2 tablespoons grated fresh ginger, from a 2-inch knob

3/4 cup (packed) light brown sugar

1/4 cup honey

1-1/2 teaspoons orange zest, from 2 oranges

2/3 cup fresh orange juice, from 2 oranges

1/2 cup water

1/4 cup apple cider vinegar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground coriander

Generous pinch red pepper flakes

Generous pinch salt





Mix together all of the ingredients in a medium pot and bring to a rapid boil over high heat.

Reduce the heat to low, cover with a lid, and simmer for 45 minutes.

Remove the lid and simmer the chutney for 15 minutes more, until thickened.

Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.

From Once Upon A Chef


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