Cranberry Chutney

This cranberry chutney is a delicious modern twist on cranberry sauce and tastes great with gammon, a roast and 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


  • 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


  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!