This cranberry chutney recipe makes a versatile condiment perfect for serving with your holiday meal. The chutney is made with dried cranberries and plenty of sweet onions. It also features maple syrup, orange juice, ginger and cinnamon for a festive flavor combination.
While cranberry sauce may be a staple in most homes during the holidays, why not raise your game this year. After all you work hard preparing Thanksgiving dinner and other holiday meals, why not top it with something special… yet easy to make. Cranberry chutney is also a great addition to burgers or sliders, as well as the traditional Thanksgiving sandwich. I promise you, many who will pass on cranberry sauce will love this.
How to Make Cranberry Chutney
Here is a visual guide to making this easy cranberry chutney. Full printable recipe can be found below.
First you need to sweat your onions in a hot skillet with sea salt.
Then add your spices (ginger and cinnamon) and stir.
Next combine the cranberries with the onions. Stir well.
Now add the orange juice, apple cider vinegar and maple syrup. Reduce heat to simmer and cook stirring occasionally until sauce starts to thicken.
Once the sauce is nearly absorbed and evaporated, turn the heat off and stir. The cranberries should be re-hydrated and the sauce sauce have reduced to a nice flavorful glaze.
The cranberry chutney can be served hot right out of the pan, room temperature or even chilled. Here is is being scooped onto pork sausage sliders, which will be appearing here in an article about holiday hacks. Look for it on November 17th.
A festive Cranberry Chutney featuring holiday flavors. A fantastic alternative to cranberry sauce.
- 1 1/2 tsp olive oil
- 1 cup sweet onions , diced
- 1/4 tsp sea salt
- 1/4 tsp ground ginger
- 1/8 tsp cinnamon
- 1/2 cup dried cranberries
- 1/4 cup orange juice
- 1 tbsp apple cider vinegar
- 1 tbsp pure maple syrup
Place a chefs pan or medium saucepan over medium heat. Once hot add the onions and sea salt.
Cook the onions, stirring occasionally until they are translucent. Add the ginger and cinnamon. Stir.
Add the dried cranberries and mix in with the onions.
Add the orange juice, apple cider vinegar and maple syrup. Stir. As soon as the sauce comes to a boil reduce to simmer.
Cook until the sauce has thickened and absorbed into the cranberries enough that is like a glaze.
Serve hot, warm or cold on your favorite holiday foods!