For a spicier chutney, add a pinch of red pepper flakes to the saucepan along with the other ingredients. The chutney can be made several days in advance and stored in the refrigerator for up to 2 weeks. Its flavors will meld and improve over time. Sterilize jars by boiling them in water for 10 minutes before filling.
Cranberry Chutney III
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PREP TIME10 mins
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COOK TIME5 mins
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TOTAL TIME15 mins
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SERVING60 People
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VIEWS33
A vibrant and festive chutney, bursting with tart cranberries, sweet apples, and a hint of citrus. Perfect to brighten your Thanksgiving or Christmas table, or to complement savory meats year-round.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate8 g
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Fiber0 g
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Sodium0 mg
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Sugar8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View In a large, heavy-bottomed saucepan, combine the cranberries, apples, chopped orange peel, sugar, and water. (5 minutes)
02 Step
Recipe View Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. (10 minutes)
03 Step
Recipe View Once boiling, reduce the heat to medium and continue to boil for 5 minutes, or until the cranberries have burst and the mixture has thickened slightly. (5 minutes)
04 Step
Recipe View Remove the saucepan from the heat and gently stir in the orange liqueur. (2 minutes)
05 Step
Recipe View Carefully transfer the hot chutney to sterilized jars, leaving 1/4-inch headspace. (10 minutes)
06 Step
Recipe View Seal the jars and allow them to cool completely before refrigerating. The chutney will thicken further as it cools.
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Claudie Waters
Jun 6, 2025This chutney was a hit at our Thanksgiving dinner! The orange liqueur added a lovely warmth.
Shanon Ratke
Mar 26, 2025I made this chutney to serve with pork tenderloin, and it was absolutely delicious. The recipe was easy to follow, and the results were fantastic!
Johnson Bednar
Jan 4, 2025I used a mix of cranberries and raspberries because I had some leftover raspberries from making jam, and it worked perfectly! I also added a cinnamon stick for a warmer flavor profile.