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Cranberry Chutney


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  • 2 teaspoons vegetable oil
  • 1 teaspoon unsalted butter
  • 1 medium onion diced (abt 1 cup)
  • 4 cups cranberries rinsed, picked over
  • 1 1/4 cups granulated sugar
  • 1/2 cup orange Juice
  • 3 tablespoons cider vinegar
  • 1/8 teaspoon ground cioves
  • 1/8 teaspoon ground allspice
  • 1/2 teaspoon salt
  • Freshly-ground black pepper to taste
  • 1/2 cup chopped toasted pecans or walnuts (optional)


Servings 1


Step 1

Heat a 3-quart nonreactive saucepan over medium heat. Add the oil and the butter and, when the foam subsides, add the onion. Cook for 6 to 8 minutes, or until the onion is golden brown.

Add all the remaining ingredients except the optional nuts and cook covered on medium for 7 minutes. Uncover the pan, stir, and lower heat to medium-low. Simmer uncovered for another 8 minutes, stirring occasionally. Add the optional nuts and cook for an additional 2 minutes, or until all of the berries have popped and the mixture is a uniform color.

This recipe yields about 1 pint.

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