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Spoon scooping up bite of thick cranberry chutney.

Fresh Cranberry Chutney

Yield: 12 Servings (4 cups of cranberry sauce)
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 4 cups fresh cranberries
  • 1 cup raisins or dried cranberries
  • ½ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon minced fresh ginger
  • ⅛ to ¼ teaspoon ground cloves
  • 1 cup water
  • ½ cup finely minced shallots or red or yellow onions
  • ½ cup finely chopped celery
  • ½ cup chopped Granny Smith apple, peeled and cored

Instructions 

  • In a medium saucepan, combine the cranberries, raisins or dried cranberries, granulated sugar, brown sugar, cinnamon, ginger, cloves and water.
  • Bring the mixture to a boil over medium-high heat, then reduce the heat and simmer over low heat until the cranberries begin to pop, about 5-7 minutes.
  • Add the onion, apple, and celery.
  • Simmer, stirring occasionally, until the mixture begins to thicken, 5 to 10 minutes.
  • Transfer to a bowl or container with a lid. Refrigerate overnight (or up to 3 days) to allow flavors to meld and develop. The chutney can be frozen for several months.

Notes

Adaptable: I almost always make the recipe as written; however, like most chutneys, this recipe is very adaptable. Here are a few ideas:
  • for less savory flavors, omit the onion and celery
  • sub 1/2 cup orange juice for 1/2 of the water
  • sub 1/4 cup apple cider vinegar for 1/4 cup of the water