Home » Winter » Fresh cranberry chutney recipe
| | |

Fresh cranberry chutney recipe

This orange cranberry chutney is a sweet and sour condiment made with fresh cranberries, onions, ginger and orange zest. It is a great topping for crostini as an appetizer.

I’ll give you variations and substitutions where I can, plus helpful tips and tricks for success. Read on for this info as well as the recipe. If you’d like to skip straight to the recipe, use the jump to recipe button at the top of the post.

You may also be interested in my cranberry chicken and cranberry orange upside down cake recipes.

Fresh cranberry chutney on crostini.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Orange cranberry chutney recipe

I love a good chutney. The combination of vinegar, sugar and fruit makes my taste buds sing.

That’s basically what a chutney is – it is a combination of fruit, aromatics (onions, shallots, ginger), sugar and vinegar. If you like this sort of thing, try my apple chutney recipe.

Chutney with orange zest on toasted baguette.

Homemade chutney is really easy to make and is so much better than store bought. If sweet cranberry sauce isn’t your favorite way to enjoy cranberries, this just might be for you.

You can adjust flavors to suit your preferences, which is one of the benefits of making things yourself. If you like more ginger, add in a bit extra. You don’t like vinegar? Reduce the amount and replace with orange juice a little to make it sweeter. 

Crostini on wooden board.

This recipe for chutney makes 4 cups (or 1 quart), so it is perfect for gifting to friends and neighbors. Tie a pretty ribbon around a glass jar and take some with you as a hostess gift for holiday parties.

How to make

Making a chutney is as easy as adding ingredients to a pot and letting them cook down. That’s it. It could not be easier, so this is a great thing to make for all of the holiday gatherings that will be coming up.

Cranberries and onions in pot.

After about 10 minutes of simmering, the cranberries will start to burst. At this point, the chutney will start to cook down and thicken. Continue cooking for an additional 10 – 20 minutes, until it reaches a consistency that you are happy with.

Glass bowl on plaid tablecloth.

This recipe makes a fairly large quantity, so you will have plenty to give away to friends or to take with you to holiday gatherings.

If 4 cups is too much, cut the recipe in half and that will give you enough to enjoy yourself, plus give to a friend or two.

How to serve this chutney

I served this cranberry chutney on pieces of toasted baguette (or crostini), with a little goat cheese. You can use cream cheese, if goat cheese isn’t your thing.

Jar of cranberries and bread on board.

It was fantastic just like this and would be the perfect holiday nibble to set out for guests.

I also slathered it on roast chicken for dinner one night and it was quite delicious. Serve it with a roast pork loin or put it on a turkey sandwich. It would make a great condiment for a wrap or sandwich for lunches.

Savory cranberry chutney on toast.

Cranberry chutney Q&A

Can I freeze it?

The short answer: yes. You can make this chutney ahead of time and freeze it for a few months. So, if you want to make some for Thanksgiving in a few days and serve it again at Christmas or for a New Year’s Eve shindig, it will be just fine.

How long will it keep?

Store in an airtight container in the refrigerator for up to 2 weeks.

What’s the difference between cranberry sauce and cranberry chutney?

Cranberry sauce is generally sweeter and less “chunky”. Chutney has a deeper flavor, thanks to the aromatics in it and has a bit more texture as well.

Orange ginger cranberry chutney on baguette.

Helpful tools and equipment

Variations and substitutions

Swap out the dried cranberries in this recipe for raisins, golden raisins or currants.

For a sweeter chutney, substitute fresh orange juice for half of the vinegar. You may want to reduce the sugar if you do this.

Please share!

If you love this recipe, please give it 5 stars!

Image for Pinterest

I hope you love this recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 1 quart

Fresh Cranberry Chutney

cranberry chutney on crostini

Cranberry chutney is a sweet and sour condiment perfect for appetizers or for homemade gifts.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tsp. olive oil
  • 1 small red onion, diced // 125 gr
  • 1 small yellow onion, diced // 125 gr
  • 1/2 cup brown sugar, packed // 100 grams
  • 1/2 cup apple cider vinegar // 118 ml
  • 1/2 cup dried cranberries // 65 g
  • 3 cups fresh cranberries // 750ml // 340 gr
  • 2 tbsp. fresh ginger, grated
  • 1 tbsp. orange zest

Instructions

  1. In a medium (3 qt) sauce pot, over medium heat, add olive oil.
  2. Add onions and sauté until starting to soften, about 5 minutes.
  3. Add remaining ingredients and cook, stirring occasionally, until cranberries begin to pop and chutney has started to thicken, about 20 minutes.
  4. Cool completely, store in an airtight container in the refrigerator for up to two weeks.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

16

Serving Size:

4 tbsp

Amount Per Serving: Calories: 61Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 3mgCarbohydrates: 14gFiber: 1gSugar: 11gProtein: 0g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Thanks for stopping by! Have a delicious day 🙂

new signature

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!

5 Comments

  1. I made the chutney for a New Year’s Day Dinner and it was delicious. I only had one bag of cranberries left so I added some dried cherries into the mixture….worked perfectly. I’m happy to have enough left over to make a couple of dishes with. I will buy more bags next year so I can make extra, freeze, and have on hand throughout the years thank you.

  2. I made the chutney for a New Year’s Day Dinner and it was delicious. I only had one bag of cranberries left so I added some dried cherries into the mixture….worked perfectly. I’m happy to have enough left over to make a couple of dishes with. I will buy more bags next year so I can make extra, freeze, and have on hand throughout the year. Thank you.

    1. Thank you, Jan! I’m so happy you liked it! I appreciate the kind words and you taking the time to comment 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *