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Cranberry Chutney

This cranberry chutney recipe is a delicious modern twist on cranberry sauce and tastes great with gammon, roast chicken or leftover turkey

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  • Makes 850ml

  • Prep time 10 mins

    plus cooling
  • Cooking time 55 mins

  • Total time 1 hr 5 mins

    plus cooling
  • Calories 17 per serving

  • Prepare ahead yes

Ingredients

  • 100g (4oz) soft brown sugar
  • 100ml (4fl oz) cider vinegar
  • 1/2tsp ground cardamom
  • 175g (6oz) candied citrus peel, diced
  • 2 stalks celery, diced
  • 1 onion, diced
  • 2 dessert apples, peeled, cored and cut into small dice
  • 450g (1lb) cranberries

Preparation

Love cranberry sauce with your Sunday lunch? Why not try something slightly different and cook up a batch of our cranberry chutney recipe instead? This delicious chutney has a tangy flavour and makes the perfect edible gift for Christmas or other special occasions. 

Our cranberry chutney is a really versatile preserve to have in your kitchen cupboard. Try a spoonful with cooked meats or roast chicken or turkey. It also holds its own against strong hard cheeses on a cheeseboard or is delicious with goat’s cheese and rocket on toasted ciabatta. You could also try this sharp and sweet chutney as an alternative to cranberry sauce at Christmas or Thanksgiving. 

Autumn is the ideal time to make this chutney, as you’ll find bags of fresh cranberries in the supermarkets. Cook them up on the hob with heady cardamom, candied peel and apples for a tangy chutney with more than a hint of Christmas about it. 

This chutney is the perfect make-ahead edible gift for Christmas as it will keep in the fridge for up to a month. In fact, the longer you leave it, the more the chutney’s flavours will develop and mature. Just try a dollop with the Christmas ham and you’ll want to make this chutney a permanent addition to your annual Christmas cooking list. 

Ready to make our delicious cranberry chutney? Just follow our simple recipe below. 

How To Make a Cranberry Chutney

1. Put the sugar, vinegar, cardamom, citrus peel, celery, onion, apples and 1 teaspoon of salt in a saucepan with 400ml (14fl oz) water. Bring to the boil then simmer for 30 to 40 minutes, until most of the liquid has been absorbed. Add the cranberries and cook until they pop, around 15 minutes. This chutney will keep in a plastic lidded container in the fridge for a month, and the flavour only improves!