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In my opinion, cranberry chutney is an essential part of the thanksgiving feast. Its sweet tangy acidity provides a welcome contrast to all the rich high carb sides – the stuffing, mashed potatoes, sweet potatoes, bread, etc. This cranberry chutney recipe has been in my family for years – I can’t imagine a holiday season with out it. In addition to being delicious, it also makes the house smell wonderful as it cooks. As the scent of cinnamon and cloves fill the kitchen, it’s hard not to fall into the holiday spirit. If you are looking to spice up your next holiday feast, I highly recommend you give this cranberry chutney a try! It’s easy to make and can be prepared in advance.
Cranberry Chutney
- Cook Time: 45 minutes
- Total Time: 45 minutes
Ingredients
- 1 lb cranberries
- 1 ½ cup sugar
- 1 cup raisins
- 1 tbsp cinnamon
- 1 ½ tsp ginger
- ¼ tsp ground cloves
- 1 cup water
- ½ cup onion, finely chopped
- 1 apple, chopped
- ½ cup celery, finely chopped
Instructions
- Put the cranberries, sugar, raisins, spices, and water into a large saucepan and cook covered over medium heat until berries pop and mixture thickens. This should take approximately 30 minutes. Stir and check occasionally.
- Stir in remaining ingredients and cook uncovered until thick. Time will vary but typically 10 to 15 minutes.
Notes
This chutney should be served cold. I usually prepare it a day or two in advance. It can keep a long time in the fridge. I often make a double batch and give some away to friends and family.
