Delicious Cranberry Chutney Recipe for Thanksgiving Dinner

Welcome to my kitchen! Today, I’m going to share with you my favorite chutney recipe that never fails to impress my guests. This is not your regular cranberry sauce that you serve on Thanksgiving. This is a sweet and spicy cranberry chutney that will elevate any dish you pair it with. Trust me, once you try this recipe, you’ll never go back to store-bought cranberry sauce.

Using fresh cranberries, walnuts, golden raisins, and apples, this chutney has a perfect balance of sweet and sour flavors. The warm spices of ground cardamom, coriander, cloves, and ginger give it a unique aroma that will make your taste buds dance. And if you’re a fan of Indian cuisine, you’ll love the hint of curry powder in this recipe.

But what I love about this recipe is its versatility. You can serve it with roasted turkey or chicken, spread it on toast or crackers, or use it as a dip for your cheese platter. The possibilities are endless.

So, put on your apron, grab your cooking utensils, and let’s get started on making this delicious cranberry chutney.

Why You’ll Love This Recipe

Cranberry Chutney
Cranberry Chutney

Are you looking for a delicious and healthy condiment to spice up your meals? Look no further than this homemade Cranberry Chutney Recipe! This chutney is the perfect blend of sweet and spicy, with a unique Indian twist that will have your taste buds dancing.

One of the best things about this recipe is that it’s incredibly versatile. You can use it as a topping for meats, a dip for crackers or veggies, or even as a spread on sandwiches. The possibilities are endless!

Not only is this chutney delicious, but it’s also packed with health benefits. Cranberries are a great source of antioxidants and vitamin C, which can help boost your immune system and fight off sickness. Walnuts and raisins provide healthy fats and fiber, while apples add a touch of sweetness and more vitamins.

And let’s not forget about the spices! The combination of ground cardamom, coriander, cloves, ginger, and curry powder give this chutney a unique and complex flavor that will have you coming back for more.

So whether you’re looking for a healthy and flavorful condiment, or just want to switch up your usual meal routine, this Cranberry Chutney Recipe is the perfect choice. Give it a try and see for yourself why you’ll love it!

Ingredient List

Here are the ingredients you will need to make this delicious Cranberry Chutney:

  • 2 cups fresh cranberries
  • 1/2 cup golden raisins
  • 1 apple, peeled and chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup light brown sugar
  • 3/4 cup water
  • 1/4 cup apple cider vinegar
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon curry powder
  • 1 small onion, finely chopped

Feel free to adjust the amount of sugar or spices to your taste. You can also add some dried fruit like apricots or figs for more depth of flavor.

The Recipe How-To

Step 1: Prep the ingredients

Before we begin, let’s gather all of our ingredients. We’ll need 2 cups of fresh cranberries, 1/2 cup of golden raisins, 1 chopped apple, 1/2 cup of chopped walnuts, 1 teaspoon of ground cardamom, 1 teaspoon of ground coriander, 1/4 teaspoon of ground cloves, 1/2 teaspoon of ground ginger, 1/2 teaspoon of curry powder, 1/2 cup of chopped onions, 3/4 cup of light brown sugar, 1 cup of water, and 1/4 cup of apple cider vinegar.

Step 2: Cook the onions and spices

In a large saucepan over medium heat, add 1 tablespoon of olive oil and 1 small diced onion. Cook until the onions are translucent, then add in the cardamom, coriander, cloves, ginger, and curry powder. Cook for an additional minute, until the spices are fragrant.

Step 3: Add the cranberries and other ingredients

Next, add in the fresh cranberries, raisins, chopped apple, chopped walnuts, light brown sugar, water, and apple cider vinegar. Stir everything together until combined.

Step 4: Cook the chutney

Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, stirring occasionally. The cranberries will burst and the mixture will thicken into a chutney-like consistency.

Step 5: Cool and store

Once the chutney is done cooking, remove it from the heat and let it cool to room temperature. Transfer the chutney to an airtight container and store it in the refrigerator for up to 2 weeks.

Step 6: Enjoy!

Serve your homemade cranberry chutney alongside your favorite dishes, such as roasted turkey, grilled chicken, or even on top of a cheese board. The sweet and spicy flavors of this chutney are sure to impress your family and friends.

Substitutions and Variations

Don’t have all the ingredients listed in the recipe? No worries, there are plenty of substitutions and variations you can make to still create a delicious cranberry chutney. Here are a few ideas:

– Fresh cranberries: If you can’t find fresh cranberries, you can use frozen cranberries instead. Just make sure to defrost them before using.

– Walnuts: Toasted pecans or almonds would make great substitutes for the walnuts.

– Golden raisins: Any dried fruit would work in place of the golden raisins. Try chopped dates or dried apricots.

– Apple: You can use any type of apple in this recipe. Granny Smith apples would add a nice tartness, while Honeycrisp apples would add sweetness.

– Spices: If you don’t have all of the spices listed in the recipe, don’t worry. You can adjust the amounts or use similar spices. For example, if you don’t have cardamom, you could use cinnamon instead.

– Curry powder: If you want to give this chutney an Indian twist, you can add more curry powder or even some garam masala.

– Onions: If you don’t like onions, you can leave them out or use shallots instead.

– Vinegar: You can use any type of vinegar in this recipe. Apple cider vinegar adds a nice tangy flavor, but white wine vinegar or balsamic vinegar would work too.

– Sugar: You can adjust the amount of sugar to your liking. If you want a sweeter chutney, add more sugar. If you want a less sweet chutney, use less sugar.

– Canning: If you want to make a large batch of this chutney and preserve it for later, you can follow standard canning procedures. Make sure to use sterilized jars and process them in a boiling water bath.

– Broiled: If you want to give this chutney a caramelized flavor, you can broil it for a few minutes after cooking. Just make sure to keep an eye on it so it doesn’t burn.

With these substitutions and variations, you can customize this cranberry chutney to your liking and make it your own.

Serving and Pairing

Once you’ve made this delicious cranberry chutney, it’s time to enjoy it with your favorite dishes! This chutney is a versatile condiment that can be paired with many different foods. I recommend serving it alongside roasted turkey, chicken, or pork to add a zesty and sweet flavor. You can also use it as a spread for sandwiches or as a dip for crackers and cheese.

To take your meal to the next level, try pairing this chutney with some complementary flavors. The tartness of the cranberries pairs well with the nuttiness of walnuts and the sweetness of golden raisins. You could also try serving it with some spicy curry dishes to balance out the heat.

If you’re feeling adventurous, you can even use this chutney as a topping for your breakfast oatmeal or yogurt bowl. The possibilities are endless!

When serving, be sure to give the chutney a quick stir to ensure all the ingredients are evenly distributed. You can also garnish it with some fresh cranberries, chopped walnuts, or a sprinkle of ground cardamom for a pop of color and added flavor.

Overall, this cranberry chutney is a delicious and healthy addition to any meal. Experiment with different pairings and enjoy the sweet and spicy flavor of this homemade condiment!

Make-Ahead, Storing and Reheating

Cranberry chutney is a perfect make-ahead dish that can be stored for a long time. It can also be reheated easily and quickly, making it a great option for busy weeknights or for entertaining guests. When properly stored in a refrigerator, homemade cranberry chutney can last for up to 10-14 days.

To make the best out of your cranberry chutney, it is recommended to store it in an airtight container. The chutney can also be frozen using a freezer-safe container or a freezer bag. If you are using frozen cranberries, you need to defrost them using a microwave or by leaving them in the refrigerator overnight.

When reheating the chutney, you can choose to do it on a stove or a microwave. If you are reheating the chutney on a stove, you can add a small amount of water to it and heat it over a medium heat, stirring occasionally. If you are using a microwave, place the chutney in a microwave-safe dish and heat it for 1-2 minutes until it’s heated through.

If you are planning to serve the cranberry chutney at a later time, it’s recommended to make it ahead of time and store it in the refrigerator. This will allow the flavors to meld together and the chutney to thicken.

In summary, cranberry chutney is a great dish that can be made ahead of time and stored for a long time. When properly stored, it can last for up to 10-14 days. It can also be reheated quickly and easily using a stove or a microwave.

Tips for Perfect Results

When it comes to making cranberry chutney, there are a few things to keep in mind to ensure that you get perfect results every time. Here are some of my top tips for making delicious cranberry chutney:

1. Use fresh cranberries: While frozen cranberries can be used in a pinch, fresh cranberries will give your chutney a brighter color and better flavor.

2. Toast the walnuts: To bring out the nuttiness of the walnuts, toast them in a dry skillet over medium heat for a few minutes before adding them to the chutney.

3. Use a mix of dried fruit: In addition to the golden raisins, try adding other dried fruits to your chutney, such as chopped dates or dried figs, to add sweetness and texture.

4. Don’t skip the spices: The blend of ground cardamom, coriander, cloves, ginger, and curry powder really make this chutney stand out. Be sure to use them all for the best flavor.

5. Let it cool completely: Cranberry chutney is best served at room temperature, so be sure to let it cool completely before serving.

6. Adjust the sweetness: If you prefer a sweeter chutney, add a bit more sugar. If you like it less sweet, reduce the amount of sugar.

7. Experiment with pairings: Cranberry chutney is versatile and can be paired with a variety of foods, from roasted meats to cheese and crackers. Try experimenting with different pairings to find your favorite.

By following these tips, you’ll be sure to make a delicious cranberry chutney that will impress your guests and make your taste buds sing.


Now that you know how to make a delicious cranberry chutney, you may have some questions about the recipe. In this section, I’ll answer some of the frequently asked questions to help you make the best cranberry chutney possible.

What is cranberry chutney made of?

If you’re looking to add some flavor and depth to your cranberry sauce, consider making a cranberry chutney. This delightful condiment involves cooking whole cranberries together with various fruits like apples or pears, along with spices, dried fruit, and vinegar. The end result is a tangy, sweet, and savory sauce with a complexity that goes beyond your typical cranberry sauce.

How long does homemade cranberry chutney last?

Are you wondering how long you can store your homemade cranberry chutney? Look no further! As you gear up for Thanksgiving, this quick and simple recipe for cranberry sauce is the perfect side dish that can last up to two weeks in the refrigerator. You can prepare this sauce well in advance and keep it in the back of your fridge until you’re ready to serve it alongside your turkey. This recipe is a game-changer for anyone who wants to get a head start on their holiday preparations.

What is the difference between cranberry sauce and cranberry relish?

When it comes to cranberry condiments, it’s essential to distinguish between cranberry sauce and cranberry relish. The primary variance between the two is that cranberry relish is prepared with raw ingredients that are blended in a food processor, resulting in a fresher and tangier flavor. On the other hand, cranberry sauce is cooked and typically has a higher level of sweetness compared to relish.

How long does homemade cranberry sauce last in a jar?

The longevity of homemade cranberry sauce depends on how it is stored. If it is kept in a covered glass or plastic container in the refrigerator, it can last for 10 to 14 days. On the other hand, if it is stored in a covered, airtight container or freezer-safe bag in the freezer, it can maintain its freshness for approximately one month. This information applies as of November 19, 2022.

Bottom Line

this article, and you’ll have a delicious recipe for cranberry chutney that’s perfect for any occasion. This recipe is a must-try for anyone who loves sweet and spicy flavors. It’s easy to make and packed with healthy ingredients like fresh cranberries, walnuts, golden raisins, and apples.

Whether you’re serving a holiday meal or just want to add some flavor to your everyday dishes, this cranberry chutney recipe is sure to impress. The combination of spices like ground cardamom, coriander, cloves, ginger, and curry powder gives this chutney a unique flavor that will make your taste buds dance with joy.

Not only is this recipe delicious, but it’s also versatile. You can make substitutions and variations to suit your taste preferences. You can also serve it with a variety of dishes, from roasted turkey to grilled chicken. It’s a perfect complement to any meal.

When properly stored, this homemade cranberry chutney will last for 10-14 days. So, you can make it ahead of time and have it ready to go whenever you need it. You can even can it for long-term storage and enjoy it all year round.

In conclusion, this cranberry chutney recipe is a must-try for anyone who loves sweet and spicy flavors. It’s easy to make, healthy, and versatile. So, go ahead and give it a try. You won’t be disappointed!

Cranberry Chutney Recipe

When you have people skipping the turkey seconds and going back for the chutney by itself, you know you have a winner. I find regular cranberry sauce much too sweet, but this is a nice balance of sweet and savory, and not overly tart or spicy.The original was from an old Gourmet magazine, but I have made substantial modifications. This recipe makes a lot, but it keeps well in the fridge or may be canned using the water bath method.

  • 3/4 cup apple cider vinegar
  • 1 cup water
  • 1 1/2 cups light brown sugar, packed
  • 2 small onions, chopped
  • 2 teaspoons curry powder
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cardamom
  • 1 teaspoon dried orange peel
  • 1 lemon, juice of
  • 1 apple, peeled and chopped
  • 1/2 cup golden raisin
  • 1/2 cup dried apricot, chopped
  • 1/2 cup walnuts, chopped
  • 2 (12 ounce) packages fresh cranberries (about 6 cups)
  1. Combine ingredients up to and including the lemon juice in a large saucepan and bring to a simmer, stirring until sugar is dissolved.
  2. Add the apple, raisins, and 3 cups of the cranberries and simmer the mixture, uncovered, stirring occasionally, for up to 30 minutes, until thickened.
  3. Add another 2 cups cranberries and the apricots and simmer for an additional 5-10 minutes, stirring.
  4. Finally, add the last of the cranberries and the walnuts and simmer an additional 5-10 minutes.
  5. Remove from heat. At this point you can either cool and chill it or put it into sterilized Mason jars and can it.
  6. The gradual adding of the cranberries gives you a more interesting texture in that not all of them are cooked down completely.
Side Dish
< 4 Hours, Chutneys, Healthy, Low Cholesterol, Low Protein, Sauces, Thanksgiving, Vegan

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