Cranberry Orange Chutney

Cranberries and Cinnamon Sticks
Photo: Diana Rattray
Ratings (5)
  • Total: 18 mins
  • Prep: 10 mins
  • Cook: 8 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
549 Calories
5g Fat
130g Carbs
3g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 549
% Daily Value*
Total Fat 5g 7%
Saturated Fat 1g 3%
Cholesterol 0mg 0%
Sodium 8mg 0%
Total Carbohydrate 130g 47%
Dietary Fiber 7g 26%
Protein 3g
Calcium 47mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The addition of vinegar to the mixture makes this cranberry condiment a "chutney" rather than a jam or conserve. You can substitute lemon juice for the vinegar if you prefer, and you can add some dried cranberries along with the raisins. See more ideas in the tips and variations.

This is a delicious cranberry chutney with apples, oranges, golden raisins, and spices, perfect alongside pork, turkey, and chicken main dishes. It's an excellent chutney for the holidays. We like a little along with just about any meal. 

While it isn't a home canning recipe, the cranberry chutney can be frozen in small containers.

Ingredients

  • 1 large orange (peeled, tough membrane removed, chopped)
  • 1/4 cup orange juice
  • 1 12-ounce package (fresh or frozen cranberries, rinsed and drained)
  • 1 3/4 cups sugar
  • 1 large Golden Delicious apple (peeled, cored, and chopped)
  • 1/2 cup golden raisins (or regular seedless raisins)
  • 1/4 cup chopped pecans (or walnuts)
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Steps to Make It

  1. Combine all ingredients in a large saucepan; bring to a boil.

  2. Reduce heat to low and continue cooking, stirring occasionally, for 5 to 8 minutes, or until cranberries are bursting.

  3. Transfer the cranberry chutney to a bowl and chill until serving time.

  4. Extra chutney may be frozen in small freezer containers.

Tips

  • The chutney isn't a home canning recipe but it can be frozen in small containers.

Recipe Variations

  • Replace the raisins with dried cranberries.
  • Replace the apple with a diced pear.
  • Use lemon juice instead of vinegar.