This Cranberry Chutney has a lovely combination of flavors sure liven up your holiday spread.
Warm spices are paired with golden raisins, apple and onion to make this delicious Cranberry Chutney. It’s a holiday must have condiment that is naturally vegan and gluten free, but pairs well with many foods from cheese to turkey.
I’ve never been a cranberry sauce fan. Not sure why but it might have something to do with ye old can of jelly. You know the one that slides from the can in one solid slurp. That is not something I’m adding to my holiday plate! But I am a HUGE fan of Indian food. So when I tried a mango chutney recently, I got inspired to make a cranberry chutney that had the same balance of flavors.
Indian food is so great at combining ingredients that seem to be opposites and making them work together flawlessly. It’s the same with this Cranberry Chutney which is sweet, tart, savory and spiced. All the awesome flavorss are in here! Things like curry powder, cinnamon, cloves, cardamom, ginger….And of course there are fresh cranberries, apples and onion. Onion? Yep it totally works! Trust me!
This Cranberry Chutney is naturally vegan and gluten free, so it pairs well with most diets, but I have to say that the omnivore in me loves this condiment with turkey. I’m also super anxious to try it in a grilled cheese sandwich with brie because I think it would be a stellar pairing.
It holds its own with real Indian food too. I took an early test batch of this recipe to a family dinner with Indian takeout and it went quite well with the dishes we ordered. It paired well with everything from biryani to samosas to lamb.
It’s a versatile cranberry sauce but what you’ll love is that it’s easy to make. It takes about an hour, but it’s the kind of recipe you let simmer, so you don’t have to sit on it like a mother hen. Once it’s cooked down you have a ruby sauce that is full of chunky fruit covered in thick jam.
- 1 tbsp vegetable oil
- 1 cup white onion, diced
- 1 1/2 cups tart apple, peeled and diced
- 1 cup organic sugar
- 2 whole cloves
- 1 cinnamon stick
- 2 green cardamom pods
- 1/2 tsp coriander seeds
- 1/4 tsp ground cumin
- 1/2 tsp mild curry powder (I used Sharwoods Curry Powder)
- 1 tbsp fresh ginger, finely grated
- 1/2 cup golden raisins
- 1 cup water
- 2 cups fresh cranberries
- 3 tbsp apple cider vinegar
- Heat oil in a medium sized pan over medium heat.
- Once the oil is hot, add the onions saute until they are golden and translucent.
- Add in apple and cook for a couple minutes.
- Next, add in the sugar and stir frequently while it melts.
- Bring the mixture to a simmer, cooking until the apples look like they have a bubbly fried "skin" on them (about 5-10 minutes).
- Place whole spices in a tea ball or wrap in layers of cheesecloth.
- Put the spice pack into the pot with the raisins and water and simmer until apples are soft but still firm enough to hold together.
- Toss in the cranberries and cook until most of the cranberries have popped, but be careful to not cook your sauce to mush.
- Take sauce off the heat and add vinegar.
- Store in an airtight container in the refrigerator until ready to serve.
- Serve at room temperature.
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