Name: Cranberry Chutney
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4 cups
Cuisine: American, Indian
Ingredients: 12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using); 1 cup golden raisins; 1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced; &frac23; cup finely chopped yellow onion, from one small onion; 1 large clove garlic, minced; 1½ tablespoons grated fresh ginger, from a 2-inch knob (see note); ¾ cup (packed) light brown sugar; ¼ cup honey; 1½ teaspoons orange zest, from 2 oranges; &frac23; cup fresh orange juice, from 2 oranges; ½ cup water; ¼ cup apple cider vinegar; ½ teaspoon ground cinnamon; ¼ teaspoon ground cloves; ¼ teaspoon ground coriander; Generous pinch red pepper flakes; Generous pinch salt

Cranberry Chutney

By Jenn Segal

Adapted from Joanne Biltekoff

Sweet, tart and savory, cranberry chutney makes a delicious alternative to traditional cranberry sauce.

Servings: 4 cups

Prep Time: 15 Minutes

Cook Time: 1 Hour

Total Time: 1 Hour 15 Minutes

Ingredients

12 ounces cranberries, fresh or frozen (if using frozen, no need to defrost before using)
1 cup golden raisins
1 tart-sweet apple, such as Honeycrisp, Fuji or Gala, peeled, cored, and finely diced
⅔ cup finely chopped yellow onion, from one small onion
1 large clove garlic, minced
1½ tablespoons grated fresh ginger, from a 2-inch knob (see note)
¾ cup (packed) light brown sugar
¼ cup honey
1½ teaspoons orange zest, from 2 oranges
⅔ cup fresh orange juice, from 2 oranges
½ cup water
¼ cup apple cider vinegar
½ teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground coriander
Generous pinch red pepper flakes
Generous pinch salt

Instructions

Mix together all of the ingredients in a heavy, medium (2 to 3-qt) pot and bring to a rapid boil over high heat. Reduce the heat to low, cover with a lid, and simmer for 45 minutes. Remove the lid and simmer the chutney for 15 minutes more, until thickened. Let cool completely, then spoon the chutney into a bowl or jars and refrigerate until ready to use.
Note: Check out easy guidance on how to peel, grate, and chop fresh ginger here.
Make-Ahead/Freezing Instructions: The chutney will keep for 10 days in a covered container in the refrigerator, or can be frozen for up to two months. Thaw overnight in the refrigerator before using.

Nutrition Information

Per serving (32 servings)
Serving size: 2 tablespoons
Calories: 47
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 12 g
Sugar: 10 g
Fiber: 1 g
Protein: 0 mg
Sodium: 7 mg
Cholesterol: 0 mg

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.