Cranberry Chutney

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Cranberry chutney can be enjoyed on its own or as an accompaniment to roasts and meat dishes, such as pork or turkey. It’s also delicious on top of cream cheese and crackers! This chutney recipe makes about four cups of Cranberry Chutney, but you can easily scale it up if you need more, or down if you don’t think you’ll use it all at once! Feel free to play around with the ratios and add more or less of any ingredient according to your personal tastes.

A chutney is a savory relish made from spices, herbs, vegetable and fruit. It is typically used as an accompaniment to meat or fish dishes, but it can also be served alongside cheese or on top of rice. There are countless types of chutneys, each with their own specific flavor profiles based on region and seasonings.

Cranberry Chutney makes a great gift for friends and family during the holiday season. This recipe takes some time to make, but it’s well worth the effort and will give you plenty of chutney to give away or to keep on hand in your fridge over the holiday season and beyond. Make sure to cook the chutney long enough so that it thickens nicely and coats the back of a spoon when you’re ready to serve it.

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Cranberry Chutney

Cranberry Chutney scaled

Cranberry Chutney – Simmered with apples and dried figs, spiced with cinnamon and jalapeño, this cranberry chutney is a mouth-awakening Thanksgiving dinner superstar, a leftover reviver and a darn tasteful hostess gift.

  • Author: The Modern Proper
  • Prep Time: :05
  • Cook Time: :20
  • Total Time: :25
  • Yield: 10 servings
  • Category: Condiment
  • Method: Stove Top

Ingredients

  • 1/2 cup Apple cider vinegar, unfiltered
  • 1 cup Brown sugar
  • 1/2 tsp Ground cloves
  • 2 Cinnamon sticks
  • 10 Dried figs, chopped
  • 12 oz bag Fresh cranberries
  • 1 Small jalapeno, seeded, minced (roughly 2 tablespoons)
  • 3/4 cup Apple, peeled, cored and diced

Instructions

  1. In a heavy sauce pan set over medium-high heat, bring the apple cider vinegar and sugar to a boil. Reduce heat and simmer until sugar dissolves 2-3 minutes.
  2. Add cloves, cinnamon, figs, cranberries, jalapeno and apple. Bring back up to a boil then simmer for 15 minutes or until fruit is soft, stirring occasionally.

Notes

**Store in an airtight container for up to 2 weeks. Pairs well with most cheeses.

Nutrition

  • Calories: 139

Keywords: Cranberry Chutney

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