Cranberry chutney

Cranberry chutney

See the full cranberry menu with cranberry cheesecakes, cranberry margaritas, and cranberry chutney.

Cranberry chutney
Prep time
Cook time
Total time
This cranberry chutney is a great topping for poultry or as a topping on cheese crackers.
Recipe type: side
Cuisine: Holiday
Serves: 4 cups
  • 1 orange with peel and seeds removed, cubed
  • ¼ cup orange juice
  • ⅛ cup ginger ale
  • 1 tsp fresh ginger
  • 1 tbs apple cider vinegar
  • 1 large unpeeled apple, cored and cubed
  • ½ tsp ground cinnamon
  • ¼ cup chopped walnuts
  • 1½ cups granulated sugar
  • 4 cups fresh or frozen cranberries (do not defrost)
  1. Bring all ingredients except cranberries to a boil in a large sauce pan. Simmer for 3 minutes to release flavors. Add cranberries and return to a boil. Reduce heat to medium and cook for 5 - 8 minutes or until the cranberries burst. Set aside or freeze for use later.


1 Comment

  1. Yuvraj - August 19, 2015

    This is rediculous. I have been eiantg that canned cranberry for years. You know the stuff that you dump onto a plate and looks like the Lincoln Tunnel. My Basset Hound always gets excited when I break it out because he thinks its dog food. What a rip-off! If I’d known it took 5 minutes to make I would have been making this stuff years ago. Sorry Sparky, no canned cranberry this year

Leave a reply

Rate this recipe: