Homemade Cranberry Chutney
This irresistible Homemade Cranberry Chutney combines sweet, tart, and spiced flavors for the perfect festive condiment. It’s easy to make, customizable, and pairs beautifully with turkey, ham, or cheese boards.
Equipment
- Saucepan
- Wooden Spoon
- Measuring cups
- Knife
- Airtight Container
Ingrédients
Main Ingredients
- 2 cups fresh cranberries
- 1 cup sugar
- 1/2 cup apple cider vinegar
- 1/2 cup diced onion
- 1/2 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup raisins (optional)
- 1/4 cup chopped walnuts (optional)
Instructions
- Rinse and prepare all ingredients. Discard any bruised cranberries and dice the onion finely.
- In a medium saucepan, combine cranberries, sugar, apple cider vinegar, onion, ginger, cinnamon, and salt. Stir to coat.
- Bring the mixture to a boil over medium heat, stirring occasionally. You’ll hear the cranberries pop as they heat up.
- Reduce heat to low and simmer for about 20 minutes, stirring occasionally, until the chutney thickens.
- Check consistency. If it’s too runny, simmer a few more minutes until desired texture is achieved.
- Stir in raisins and walnuts, if desired. Mix well and remove from heat.
- Allow chutney to cool to room temperature before storing in a clean, airtight container.
Notes
For an extra burst of flavor, add orange zest or a splash of whiskey. The chutney keeps for up to two weeks in the refrigerator and can be frozen for up to three months. Perfect for holiday gifting or meal prep!