Description
Brighten your holiday table with this sweet and savory Cranberry Chutney. This tangy condiment made from tart cranberries, sweet dried apricots, and savory aromatics offers a flavorful and complex alternative to traditional cranberry sauce. Plus, it's an easy recipe that comes together in just over 30 minutes!
Ingredients
- 12 ounces (1 bag) cranberries, fresh or frozen
- 1 cup dried apricots, chopped
- 1 cup granulated sugar
- ½ cup orange juice
- ½ cup water
- 1 small onion, diced
- 1 clove garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons apple cider vinegar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground cardamom
Instructions
- In a large pot, add all the ingredients and mix well. Heat over medium-high heat and bring to a boil, stirring constantly.
- Reduce heat to low and cover with the lid. Simmer until thickened to a desired consistency, stirring occasionally, 30 to 40 minutes. If it gets too thick, add a little bit of water or orange juice. The chutney should be syrupy and coat the back of a spoon without dripping.
Notes
How to store: Store your leftover chutney in an airtight container in the refrigerator. It will keep well for up to two weeks. For best results, let it cool completely before transferring to the container to avoid excess moisture.
How to freeze: Cranberry chutney freezes well for up to three months. Once cooled to room temperature, transfer it to a freezer-safe container or freezer bag. Thaw overnight in the fridge when ready to use.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: American