Spiced Cranberry Chutney


This cranberry chutney is quick and easy and is a welcome contrast to some of the more traditional cranberry sauces.  I didn’t want this recipe to get lost in the stacks so I’m sharing it again!

As someone who loves to cook and eat it’s hardly surprising that I adore Thanksgiving.  Busy kitchens, fragrant food, family, friends and full bellies.  These are a few of my favorite things.

On my Thanksgiving table I like to have a balance of traditional dishes and new ones that incorporate bright and bold flavors.

This spiced cranberry chutney is just that.  Sweet, tart and spicy with just a bit of heat.   It is the perfect condiment for Thanksgiving turkey, but it also pairs beautifully with pork and chicken.


Spiced Cranberry Chutney


  • 1 bag whole fresh organic cranberries (12 ounces), washed
  • 1 medium onion, chopped
  • 1 large organic apple, roughly chopped
  • 1 cup raisins
  • 1 cup granulated sugar
  • 1/2 cup red wine vinegar
  • 1/2 cup water
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 teaspoon ground ginger
  • 1/8-1/4 teaspoon cayenne (optional)


  • 1. Place all ingredients in a medium sized saucepan and stir well.
  • 2. Over medium heat, bring the ingredients to a boil, stirring occasionally. When the mixture begins to boil, reduce heat to low and simmer for 30 minutes, stirring occasionally so the chutney doesn’t stick to the pot.
  • 3. Remove from heat and let stand for 15 minutes. The chutney will thicken as it cools.
  • 4. Scoop chutney into a glass jar or bowl and chill for 1-2 hours before serving. I like to make this a few days ahead and store in the refrigerator.
  • Yield: 2 1/2 cups of chutney

7 thoughts on “Spiced Cranberry Chutney

  1. Pingback: Something Good With Cranberries | Forest Garden

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