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Best cranberry chutney recipe

Best cranberry chutney recipe

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  • Recipes
  • Dish type
  • Preserves
  • Chutney

Delightfully fragrant and spicy cranberry chutney. It's a nice departure from a traditional cranberry sauce.

17 people made this

IngredientsServes: 22

  • 225g (8 oz) cranberries
  • 2 tomatoes - blanched, peeled and chopped
  • 50g (2 oz) sultanas
  • 1/2 small onion, chopped
  • 1 teaspoon salt
  • 225g (8 oz) dark brown soft sugar
  • 100ml (4 fl oz) cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground black pepper
  • 175ml (6 fl oz) water

MethodPrep:20min ›Cook:1hr ›Ready in:1hr20min

  1. In a large saucepan, combine cranberries, tomatoes, water, sultanas, onion and salt. Bring mixture to the boil. Reduce heat to simmer. Cook, covered, for 15 minutes or until cranberries pop.
  2. Stir in brown sugar, vinegar, ginger, cloves and pepper. Cover. Cook for 35 to 40 minutes, or until the consistency of chutney, stirring occasionally. Ladle into jars or freezer containers. Refrigerate or freeze until ready to use.

Watch how!

Watch how to make three different kinds of cranberry sauce starting with an easy base recipe in our How to make cranberry sauce video.

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Reviews & ratingsAverage global rating:(7)

Reviews in English (5)

easy to make and tastes very nice with cheese and biscuits.-24 Dec 2012

by Jessie Olson

I just made this as thanksgiving is coming up in just days, and I loved it so much I am not even bothering with buying the canned cranberry sauce this year. So good, I jarred it and gifted it to others...had to buy more cranberries and make a second batch! Thank You.-09 Oct 2009

by Angie

I thought I'd try something different this year, and was trying out different recipes for the obligatory cranberry sauce with Thanksgiving dinner. Oh-my-gosh! I just loved this one. It's a beautiful clear color, not too sweet or tangy, but definitely just right. It's a great mixture of sweet, tart & tangy. I halved the recipe, as I said, I was trying them out (the only change I made was to use brown instead of golden raisins - because it was what I had on hand); but I'll probably make a full recipe soon, and give some as gifts. This is a keeper.-18 Nov 2012

Spritzed Cranberry Chutney

Love cranberry sauce but need a break from the jiggly canned variety? This is one side dish that has to be on the table in order for the Thanksgiving meal to be complete, but this year go out on a limb and make it a bit more interesting. Even Grandma will be pleased with how this rosemary-infused cranberry chutney looks in her heirloom cut-glass bowl. Serve just like you would the traditional slice of chilled cranberry sauce - alongside your favorite holiday casseroles, spooned over turkey and cornbread dressing or over a leftover turkey sandwich. You can also make it for a weekday meal and serve with grilled chicken or fish. Cook fresh or frozen (unthawed) cranberries with sugar and fragrant rosemary sprigs for about 15 minutes - the sugar will dissolve, and the ruby cranberries will begin to release their tart juices. Add Prosecco, a sparkling white wine, and stir until the liquid is reduced and syrupy. You can store this chutney in the refrigerator for up to 1 week, just let come to room temperature before serving.

  • Fresh Cranberries – avoid mushy, wrinkled, discolored berries
  • Apple – any variety can be used
  • Onion
  • Sugar
  • Raisins
  • Apple cider vinegar– can be subbed with red wine or white wine vinegar
  • Spices– ground cinnamon, allspice and cloves
  • Salt
  • Walnuts

How To Make This Cranberry Chutney Indian Style

  1. Gather all ingredients for the Cranberry Chutney recipe.
  2. Place cranberries, onions, and water in your Instant Pot.
  3. Place spices into your Instant Pot or pressure cooker and stir well.
  4. Cook for 4 mins on high pressure. Allow it to release pressure for 10 mins and then release all remaining pressure.
  5. Thoroughly stir the cooked ingredients.
  6. Use silicone mitts to tilt the bowl and then, using an immersion blender, roughly blend the chutney.

Cranberry Chutney

I’ve been sharing lots of great holiday recipes the past few weeks hoping to make your holidays a little bit easier. Today I’ve got another slow cooker recipe that is the perfect addition to your holiday meal.

Cranberries are a quintessential part of any holiday feast. That bright red color and refreshing tart flavor is a welcome addition to any table. Many of you are familiar with my Best Ever Cranberry Sauce but another one of my holiday cranberry favorites is this easy cranberry chutney.

I love how the cranberries are able to cut through the heaviness of the rest of the meal. Turkey, mashed potatoes, gravy – we all need a little something tart and refreshing and this cranberry chutney certainly does the trick.

20+ Delicious Cranberry Sauce Recipes

There are just a few staple dishes that every Thanksgiving table needs, and no turkey or ham dish is complete without a side of sweet, tart cranberry sauce. Our Test Kitchen has been hard at work testing cranberry recipes, creating a cranberry dish to suit every palate. From classic recipes to anything but traditional, these cranberry dishes will add big, bold flavor to your holiday menu. Our classic chilled and molded Cranberry-Apricot Sauce is fruity and delicious, and our Cranberry-Jalapeno Salsa packs a spicy punch. With options ranging from zesty cranberry relishes, savory compotes, citrusy salads, and bold chutneys, you will surely find a way to incorporate the holiday berry into your Thanksgiving menu. If all else fails, you simply cannot go wrong with our Grandma Erma&rsquos Spirited Cranberry Sauce &ndash the secret ingredient is orange liqueur. Here&rsquos a big bonus: most versions of this condiment keep for a while. Enjoy on Thanksgiving with your turkey and pork, and then use the leftovers for a sweet sandwich spread.

Recipe Summary

  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup finely minced shallot
  • 1 tablespoon peeled and finely grated fresh ginger
  • 1 bag (12 ounces) fresh cranberries, rinsed and picked over
  • 1 cup sugar
  • 2 tablespoons red-wine vinegar
  • Kosher salt and freshly ground pepper

In a large saucepan, heat oil over medium-low. Add shallots and ginger cook, stirring occasionally, until shallots are softened, about 5 minutes.

Add cranberries, sugar, vinegar, and 1 cup water bring to a boil. Reduce heat, and simmer, stirring often, until most of the berries have burst and mixture has thickened, 10 to 15 minutes.

Season with salt and pepper. Let cool completely. Serve at room temperature or chilled.

Ingredients for Cranberry Chutney

From Produce Section

  1. Fresh Cranberries &ndash 2 cups / 250 gms
  2. Ginger root– 1/3 cup / 50 gms Grated or finely chopped
  3. Green Thai chilies / Serrano peppers &ndash 2 tbsp / 12 gms finely chopped

From Pantry

    – 1/3 cup/ 40 gms finely chopped – 50 gms &ndash 1 tbs
  1. Water- ½ cup
  2. Spices:
      – 1/8 tsp &ndash 1 tsp 1 tsp/ adjust as per taste – ½ tsp &ndash 1 tsp/ adjust as per your spice level.

Cranberry Sauce, Hold the Wiggle.

We’ve got nothing but love for that wiggly cylinder of cranberry jelly—most families (ours included) have someone for whom it just isn’t Thanksgiving without that straight-from-the-can tube glinting in a dish somewhere near the turkey. The sharp tartness of cranberry is a welcome flavor on Thanksgiving Day, and cranberry sauce is a MUST for our beloved day-after Thanksgiving leftover sandwiches. Can you even make a turkey sandwich without cranberry sauce? BUT, we prefer the real deal—the canned jelly stuff just isn’t our jam. We want vibrant, whole cranberries, shining like garnets and simmered with apples, dried figs and warm winter spices. Grandma can enjoy jiggly slices of cranberry jelly—just pass that gloriously chunky, tart and spicy homemade cranberry sauce down this way, please.

Best cranberry chutney recipe - Recipes

Weather: 15 degrees, daylight savings

Last year about this time, I bemoaned the fact that 54% of Americans prefer cranberry sauce from a can at their holiday meals. I still can’t believe it’s true. Who would turn down something like this beautiful jewel-toned homemade Cranberry Chutney for the jiggly cylindrical stuff? Now don’t get me wrong, the canned stuff certainly has a place it’s an American standard. I have used it several times in recipes for things like pork or chicken and I’m rather fond of it in a nostalgic sort of way. But, during the holidays, when the pretty bags of fresh cranberries show up in the produce section, I’ve just gotta make the homemade stuff, especially if the menu includes a turkey.

This chutney is a little more complex than the easy (and fantastic) Holiday Cranberry Sauce recipe I offered up last year. If you want to go traditional and simple, then that’s your recipe. If you want to mix it up a little, then try this chutney. One thing I love about this one is that you can make it well in advance. I poured the boiling hot mixture into canning jars and they are all sealed up nicely in the refrigerator waiting for the big day, with the exception of the smallest jar that I have set aside for turkey sandwiches any day of the week.

I just love all of the fruit and spices in this chutney, paired with the savoriness of the onion and the crunch of the hazelnuts. It would be marvelous on pork, perfect on turkey, and yummy as an appetizer paired with cheese and crackers.

Recipe: Alex Ong's Cranberry-Sambal Chutney

&ldquoWhen I first came to America and had my first Thanksgiving meal,&rdquo says Alex Ong, the former chef of Betelnut, &ldquoit was with my fellow Malaysian colleagues. We would surround the turkey with beef rendang, grilled fish otak-otak, and duck and pickled mustard greens soup in addition to the usual trimmings.&rdquo

These days, Ong says, his Thanksgivings with his wife and two sons are much more traditionally American, unless they&rsquore dining with his &ldquoaunt,&rdquo one of his mother&rsquos good friends from Malaysia, in the Sunset District.

One exception: &ldquoI never like cranberry sauce as is,&rdquo he says. Now that he&rsquos conducting R&D for various food-service clients, Ong has been playing with the condiment.

His natural impulse was to throw chiles into it. &ldquoI grew up with chiles at the dinner table in every form imaginable: pickled green chiles with light soy sauce, crushed Thai chiles and rice vinegar, various types of sambals,&rdquo he explains. So he created a fiercely seasoned, savory sambal to add to a cranberry chutney.

The results transcend the Thanksgiving table you may find yourself using the leftovers on roast pork or grilled cheddar sandwiches. And if you feel the need to indulge in Thanksgiving excess, do as Ong does: Add a cup or so of chopped, crisp bacon to the relish.


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