V's Chunky Cranberry Chutney Recipe

Name: V's Chunky Cranberry Chutney
Prep time: 15 min
Cook time: 125 min
Total time: 140 min
Yield: Serves 1 or more
Ingredients: Fresh Cranberries; 1 cup granulated sugar (or to taste; can substitute with Splenda – start with 1/2 cup); 1/2 cup honey; 1 large lemon, thinly sliced; 1/2 cup water; 1/2 cup chopped walnuts

Tired of bland canned cranberry sauce? Elevate your holiday feast (and any other meal!) with this homemade chunky cranberry chutney! Bursting with tart cranberries, a hint of sweetness, and crunchy walnuts, it's the perfect complement to roasted meats, poultry, or even cheese and crackers. Control the sweetness to your liking – I prefer a vibrant, tangy flavor that lets the cranberries shine. You can even use Splenda instead of sugar (start with less, as it's intensely sweet!). This recipe is sure to become a new family favorite.

Prep Time 15 mins

Cook Time 125 mins

Calories 423.5 kcal

Protein 7g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for V's Chunky Cranberry Chutney

Fresh Cranberries
1 cup granulated sugar (or to taste; can substitute with Splenda – start with 1/2 cup)
1/2 cup honey
1 large lemon, thinly sliced
1/2 cup water
1/2 cup chopped walnuts

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How to Make V's Chunky Cranberry Chutney

Pick through 12 ounces (340g) of fresh cranberries, removing any that are damaged.
Place the cranberries in a large pot and add just enough water to cover (about 1/2 cup).
Thinly slice 1 large lemon.
Add 1 cup granulated sugar (or to taste, or substitute with Splenda – start with 1/2 cup), 1/2 cup honey, and the lemon slices to the pot.
Stir everything together until the sugar and honey are completely dissolved. Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to low, partially cover the pot, and simmer.
As the cranberries begin to burst (about 30-45 minutes), gently stir the sauce frequently to prevent sticking and burning.
Continue to simmer until the chutney has thickened nicely, about 2-3 hours. The longer it simmers, the thicker it will become.
Taste the chutney and add more sugar or honey if needed. If adding more sugar, simmer for an additional 15 minutes, stirring frequently.
Remove from heat and let cool completely.
Stir in 1/2 cup chopped walnuts.
Transfer the chutney to an airtight container and refrigerate. It will keep for up to one week.
Enjoy with your favorite meats, cheeses, or as a delicious holiday spread!