Cranberry Chutney

Chutney is a condiment of Indian origin made of sweet, sour and savory ingredients, like fruit, ginger, onions, sugar, spices, and vinegar. This cranberry version with golden raisins comes from my mom’s lifelong friend Joanne Biltekoff, whose name you may recognize from my homemade pickle recipe and the sheet-pan chicken from my new cookbook. Joanne makes a big vat of this cranberry chutney before Thanksgiving to jar and give away over the holidays. It makes a nice alternative to traditional cranberry sauce, is delicious on turkey sandwiches, and goes beautifully with cheese, crackers, and charcuterie.

What You’ll Need To Make Cranberry Chutney

Step-by-Step Instructions

Combine all of the ingredients in a medium pot or Dutch oven.

Mix well.

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.

You May Also Like

• Fresh Cranberry Sauce
• Cranberry Dijon Vinaigrette
• Cranberry Pecan Relish
• Carrot Slaw with Cranberries, Toasted Walnuts & Citrus Vinaigrette

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