Cranberry Chutney

Cranberry Chutney {The Reluctant Hippie}

This chutney tastes like Fall. It’s a little sweet, a little tart, and wonderfully spiced. I’m not all that familiar with chutneys, so I tested this recipe on the day of a friend’s baby shower so that I had a more sophisticated and diverse tasting panel than my usual, “Honey – try this and tell me if it needs anything.” It was a crowd pleaser.

My plan is to make a giant batch of cranberry chutney during the week of Thanksgiving. We will serve it with warm brie and crackers (or maybe baked brie en croute if I am feeling ambitious) for an appetizer on Thanksgiving day. We can use the rest on steel-cut oatmeal the next morning and leftovers sandwiches in the afternoon. Can’t wait!


  • 1 cup water
  • 1/2 cup sugar
  • 12 oz. fresh cranberries (frozen work just fine, too. Just make sure they are not sweetened)
  • 2 apples, peeled, cored and diced (gala and golden delicious have worked beautifully. I wouldn’t go for a tart apple like a granny smith – stick with the sweet apples)
  • 1/2 cup raisins
  • 1/2 cup balsamic vinegar
  • 3/4 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. nutmeg
  • 1/4 tsp. ground cloves
  • 1/8 tsp. cardamom
  • Honey, to taste


  1. Combine water and sugar in a saucepan. Heat over medium, stirring, until the mixture boils.
  2. Add the raisins, spices, and vinegar, stir to combine.
  3. Add half of the apples and cranberries, stir to combine. ┬áReduce heat and simmer about 5 minutes. Then add half of the remaining cranberries and apples. Simmer another 5 minutes, then add the remaining apples and cranberries (you can throw them all in at once, but adding them in batches allows for more variety in the texture). You will simmer the mix, stirring occasionally to help break up the cranberries, until the cranberries have burst and the liquid is reduced. The consistency you are looking for is a little thicker than syrup – you don’t want a runny chutney. This took about 15 minutes (total, about 5 minutes after that last batch of fruit goes in), but keep an eye on it.
  4. Taste and add honey if the flavor is too tart.
  5. Serve at room temperature.

3 thoughts on “Cranberry Chutney

  1. I made this for 2 gatherings – Thanksgiving with the family and a party the next weekend. Both crowds gave it rave reviews! I love the sweet-tart combo, and it really is fall in your mouth. I still have a bit left over that I am indeed stirring into oatmeal. So. Good.

  2. Pingback: Thanksgiving Dishes | The Reluctant Hippie

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