This tangy, sweet and delicious cranberry chutney with a hint of spice is made using apples for added natural sweetness and a touch of balsamic vinegar for more depth of flavour. It’s low in sugar and ready in under 30 minutes. Perfect for the festive season and beyond.
You might also like beetroot chutney.
Cranberry chutney is similar to cranberry sauce in that both involve cooking cranberries. But while cranberry sauce tends to be a simple process of just cooking cranberries along with some form of liquid and sugar cranberry chutney is a bit more complex. It usually also contains onion, sometimes ginger and other ingredients for added richness and savouriness.
Cranberry chutney is still simple to make but can take a little longer to cook than cranberry sauce.
Cranberry chutney ingredients
This chutney involves cooking the cranberries alongside red onion and apple for added flavour and natural sweetness. I used a combination of white wine vinegar and balsamic vinegar for a richer flavour. I also used a moderate amount of sugar (approx. 30% less than most recipes call for) but you can adjust this amount to suit your preference.
This cranberry chutney has a hint of spice thanks to the combination of cloves, nutmeg and coriander as well as fresh ginger.
Top tip
Use sweet rather than sour tasting apple.
Step-by-step recipe instructions
1.To the saucepan add all the ingredients apart from the cranberries. Cover and bring the mixture to the boil then lower the heat and simmer for 15 minutes stirring occasionally.
2. Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring occasionally.
3. Remove from the heat and set aside to cool completely.
4. Place the chutney in a jar and refrigerate for up to 2 weeks.
Serving suggestions
This cranberry chutney pairs well with chicken, turkey and ham/pork as well as stuffing, whether meat or vegetarian. It’s also delicious with festive leftovers such as ham or turkey sandwiches, turkey patties, with cheese (try brie or cheddar), added into a stew, etc.
Substitutions
- Cranberries: Use either fresh or frozen.
- Vinegar: I used white wine vinegar but apple cider vinegar or red wine vinegar are good alternatives.
- Sugar: Use light brown sugar, cane, coconut or demerara sugar.
Top tips and FAQs
- Cranberries cook very quickly which is why they are added into the mixture about halfway through. Try not to cook your chutney too long – once the cranberries have stopped making ‘popping’ sounds and the mixture has thickened you can remove it from the heat. It will thicken further as it cools.
- I recommend peeling the apple just before making the chutney (it’s prone to discoloration).
- For best results cool the chutney completely and refrigerate for at least 30 minutes before serving. It will not only thicken but the flavour will also intensify as it cools. This is also why I recommend cooling the chutney before adjusting the seasoning (if needed).
- Keep refrigerated in a jar for up to 2 weeks.
You might also like
- Easy Redcurrant Sauce Recipe
- Healthy Homemade BBQ Sauce
- Lemon Blueberry Vinaigrette (No Blender)
- How to Make a Simple Fruit Compote
Keep in touch!
If you make this cranberry chutney recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks!
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Recipe
Cranberry Chutney (Low Sugar)
Equipment
- Medium sized saucepan with lid
- Medium sized jar
Ingredients
- 1¾ cups (200 g) cranberries fresh or frozen
- 1½ sweet apples peeled, cored, cubed
- 1 medium red onion finely chopped
- 1 tablespoon fresh ginger peeled, finely chopped
- 2 tablespoons white wine vinegar
- 2 tablespoons balsamic vinegar
- ⅓ cup (75 g) light brown sugar
- ¼ teaspoon ground coriander
- ⅙ teaspoon ground cloves and nutmeg each
- ⅓ teaspoon coarse sea salt
Instructions
- To the saucepan add all the ingredients apart from the cranberries. Cover and bring the mixture to the boil then lower the heat and simmer for 15 minutes stirring occasionally.
- Add the cranberries, stir, cover and continue simmering for 10 more minutes or until the cranberries have stopped making ‘popping’ sounds and the mixture has thickened, stirring occasionally.
- Remove from the heat and set aside to cool completely.
- Place the chutney in a jar and refrigerate for up to 2 weeks.
Notes
- Cranberries: Use either fresh or frozen.
- Vinegar: I used white wine vinegar but apple cider vinegar or red wine vinegar are good alternatives.
- Sugar: Use light brown sugar, cane, coconut or demerara sugar.
- Cranberries cook very quickly which is why they are added into the mixture about halfway through. Try not to cook your chutney too long – once the cranberries have stopped making ‘popping’ sounds and the mixture has thickened you can remove it from the heat. It will thicken further as it cools.
- I recommend peeling the apple just before making the chutney (it’s prone to discoloration).
- For best results cool the chutney completely and refrigerate for at least 30 minutes before serving. It will not only thicken but the flavour will also intensify as it cools. This is also why I recommend cooling the chutney before adjusting the seasoning (if needed).
- Keep refrigerated in a jar for up to 2 weeks.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
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