Ingredients for The Best Cranberry Chutney
- Fresh Cranberries
- 1/2 cup granulated sugar
- Golden Raisin
- Walnuts
- Dates
- Orange Rind
- Lemon Rind
- Orange, Juice Of
- Lemon, Juice Of
- Nutmeg
- Cinnamon
- Allspice
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How to Make The Best Cranberry Chutney
- In a medium saucepan, combine 1 cup of water and 1/2 cup granulated sugar. Bring to a boil over medium-high heat.
- Add 12 ounces (about 3 cups) fresh cranberries to the boiling water. Cook, stirring occasionally, until most of the cranberries have burst open (about 5-7 minutes). Do not overcook.
- Reduce heat to low. Stir in 1/2 cup apple cider vinegar, 1/4 cup chopped shallots, 1/4 cup chopped ginger, 1/2 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon salt.
- Simmer gently for 8-10 minutes, stirring occasionally, until the chutney has thickened slightly.
- Remove from heat and stir in 1/2 cup raisins.
- Let the chutney cool completely before transferring it to an airtight container. Refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to meld.
- Serve and enjoy! This chutney is delicious with cheese, crackers, roasted meats, or alongside your favorite holiday dishes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
107g
Fat
3g
Carbs
11g