The Best Cranberry Chutney

Total Time
15mins
Prep 10 mins
Cook 5 mins

I know there's a thousand cranberry chutney recipe's out there, but this one is truly the best! Best if made a day in advance to really let the flavors meld. I never really measure the spices either, so I am guessing about 1/2 tsp. of each. Taste the cranberries after letting them set for awhile and re-season if necessary. Prep time does not include refrigeration time. Enjoy! UPDATE: When I posted the original recipe I forgot about the sugar you need in the water for the cranberries. Thank you to Chef Sydney Mike for pointing out my error!

Ingredients Nutrition

Directions

  1. Bring a pot of water with the 1/2 cup of sugar to a boil and boil cranberries until they pop, usually just a few minutes. Be careful not to over boil or they will be mushy.
  2. Add all other ingredients except raisins and mix well. Let set in fridge at least 1 hour or up to 24 hours.
  3. Stir in raisins just before serving.

Reviews

(4)
Most Helpful

I have made several variations of cranberry sauce with fruit but the addition of walnuts brought it to a new level. As another reviewer wrote, the sauce improves with time. I made for Thanksgiving but thankfully was able to freeze half of the recipe. Looking forward to having it for Christmas. This recipe will replace all my other ones!

Connie loves food December 20, 2013

Have made a lot of variations of cranberry sauce, so decided right off to add 1/8 cup of sugar & cut the last 3 seasonings back to just 1/4 teaspoon each! Also used Medjool dates which I quartered, & used VERY ROUNDED measures of the zest & ended up with AN ABSOLUTELY DELICIOUS SAUCE! Thanks for posting the recipe! [Tagged, made & reviewed in Please Review My Recipe]

Sydney Mike November 29, 2008

This was great! I added about 2 tablespoons of sugar because the orange wasn't too sweet and the lemon was really strong, but my family loved it!!!

Spinnenkatie December 26, 2007

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