Cranberry Chutney

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Cranberry Chutney

Cranberry Chutney for Winter Meals

During the winter, one of my favorite relishes is Cranberry Chutney.  Whether it’s warmed or chilled, it goes well with all my family’s favorite meats during the cooler months.  It’s easy to make and works well as gifts over the holidays too.  Fresh cranberries, apples, pears, and spices blend to make a wonderful Cranberry Chutney that is as beautiful as it is delicious.  A little bit of onion makes the whole thing savory and beyond anything you’d find in a store.  I make it up before Thanksgiving and use it through Easter, as it stays well in the refrigerator too!

Fresh Ingredients for Cranberry Chutney

I start with fresh cranberries for Cranberry Chutney.  You can find them in the fall in the produce section of your favorite grocery store.  One bag is about 3 cups, so you’ll need two bags for this recipe, with a little left over.  Granny Smith apples work well in Cranberry Chutney, as they hold their shape when you cook them and provide a wonderful flavor.  I use Anjou pears, which also hold their shape, but have less of a gritty texture than other varieties when cooked.  I mix golden raisins and currants, giving the Cranberry Chutney a wonderful texture.  Onions and crystallized ginger round out the flavor and and whole cloves and cinnamon sticks spice things up.  You end up with a Cranberry Chutney that you are proud to serve on any holiday or weeknight table.

Cranberry Chutney

Cranberry Chutney


  • 4 C fresh cranberries, washed and drained
  • 2 ½ C sugar
  • 1 t salt
  • 6 whole cloves
  • 2 sticks cinnamon
  • 1 medium onion, peeled and diced
  • 2 Granny Smith apples, peeled, cored, and diced
  • 2 Anjou pears, peeled, cored, and diced
  • ½ C zante currants
  • ½ C golden raisins
  • ¼ C crystallized ginger, finely diced


  1. In a heavy bottomed stock pot, place the cranberries, sugar, salt, cloves, and cinnamon. Bring to a boil and boil until the berries pop, about 10 to 12 minutes.
  2. Reduce to a simmer and add the rest of the ingredients. Cook until thick, an additional 10-15 minutes.
  3. Store in glass jars in the refrigerator for up to 3 months.
  4. Serve chilled or warmed.

Cranberry Chutney as Gifts

Making Cranberry Chutney as a gift is a perfect way to let someone know how much you care.  It’s easy to make, and it looks beautiful in pretty jars.  I save jars throughout the year to fill with Cranberry Chutney.  Sometimes I spray paint the lids or I cover them with a piece of fabric and a ribbon to dress it up.  Don’t forget to add a tag with the ingredients, just in case there’s something that someone is allergic to.  Cranberry Chutney will become a favorite for your family and your friends.

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  1. Can’t wait to try several of the recipes. Stumbled upon this website. Will be back many more times. Bookmark to make it a surefire place to use.

  2. Your Cranberry Chutney looks delicious! Hope you are staying warm and cozy in this cold weather and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. I love cranberry relishes and your Cranberry Chutney sounds wonderful, especially with the pears and apples you’ve included. I like the spices too!

  4. This looks so good. I never know what to use cranberries for! I love chutney and have always wanted to know how to make it. Thanks for passing this info along!

  5. Ohhhh this looks so delicious! And little jars of the chutney would make for great little Christmas gifts!

  6. Yes, it’s always a great idea to include a list of the ingredients. My stepfather is allergic onions, not a terribly common allergy.

    Thanks for sharing your recipe at Motivation Monday.

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