Cranberry Chutney
Fresh cranberries simmered with apple, onion, ginger and brown sugar for 25 minutes into a sharp, spiced chutney. Sixteen servings of a spoonful in 35 minutes.
Photograph credit: Cranberry chutney by Anathea Utley from lisbon, maine · CC BY 2.0 · Wikimedia Commons
Cranberry Chutney: Step by Step
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Put all the ingredients in a medium pan and bring to the boil, stirring.
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Simmer over medium-low heat for 25 minutes, stirring often, until the berries burst and the chutney is thick.
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Spoon into a clean jar and cool. Keep in the fridge.
Keep an Eye on These
- Stir often once the berries burst.
- Stop cooking while it still looks a little loose.
- If your hob runs hot, check at 20 minutes.
- Leave it for a day to settle.
Ingredient Swaps
- A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.
About This Recipe
Cranberries are very sharp, and the whole job here is to soften that edge without losing it. Brown sugar and apple do the softening, while ginger and vinegar keep it lively.
The berries burst within the first 10 minutes, which is the cue that the sugar has done its work. Keep stirring from then on, as the thickening sugar will catch on the base of the pan.
The chutney is ready when a spoon dragged across the bottom leaves a clear channel for a second. It thickens a lot as it cools, so stop while it still looks slightly loose.
If your hob runs hot, check at 20 minutes. Spoon it into a clean jar while hot, cool and keep in the fridge. It is better after a day, when the spice and fruit have settled together. It is the natural partner to turkey and cold ham, but it is also very good with a sharp cheddar, or spooned over a wedge of brie baked until soft.
To Go With It
Roast turkey · Cheddar · Cold ham · Brie on toast
Keeping Cranberry Chutney
Keeps in a clean jar in the fridge for up to 3 weeks.
Questions People Ask
How long does Cranberry Chutney take to make?
About 35 minutes in total — 10 minutes of preparation and 25 minutes of cooking. The recipe serves 16.
What are the key tips for making Cranberry Chutney?
Stir often once the berries burst. Stop cooking while it still looks a little loose. If your hob runs hot, check at 20 minutes. Leave it for a day to settle.
What should I serve with Cranberry Chutney?
Roast turkey; Cheddar; Cold ham; Brie on toast.
How should Cranberry Chutney be stored?
Keeps in a clean jar in the fridge for up to 3 weeks.
Is Cranberry Chutney suitable for a special diet?
This recipe is vegetarian, vegan, dairy-free, gluten-free, low-carb and keto. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.
What's in a Serving
Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.
Reader Reviews
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Written and tested by Turab
One person, one kitchen — no test kitchen, no team. How every recipe on this site is checked before it goes up.
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