Cranberry Chutney Recipe (2024)

Keeps a long time in the fridge, given the acid and sugar. A good couple of months.

This was a giant hit at Thanksgiving so I just made it again. It's perfect with chicken and fish too. One guest isn't a fan of apricots so I used golden raisins; I used 3 apples because, well, I like apples and I used a lot less honey - keep tasting it until it's right for you. I love this!

Inspired by this to make a chutney, I used apple and cranberries and raisins and used some onion, clove and cardamom and a bit of wine and raspberry vinegar and honey and a bit of sugar. Delicious and more so after about a week in the fridge.

How long does this keep (that is, how far in advance can you make it)?

I think the problem is that in mainstream markets in the Northeast one can't find juice oranges. Juice oranges have much less pith, which is what makes the recipe bitter. Navels and the like are bred to have more and that makes them travel better and last longer. So, I would recommend zesting the outer skin into the chutney and removing the fruit from the pith before making this if you can't find juice (thin skinned) oranges. Light brown sugar can help fight the bitterness to some degree.

First, I followed the recipe. This was too bitter with the entire orange. Second time, I used the orange zest and chopped up the inside without the pith. My husband, who hates cranberry sauce, loved it. I’m eating the leftovers over plain yogurt and it is delightful.

Excellent recipe. I followed everyone else's directions and and used the orange flesh and zest only. I added the honey in parts, but did end up needing the full 1 1/4 C. Next time I will reduce the cardamom to 1/4 t and add 1/4 t cinnamon to see if that makes the spicing a little more complex and less one-note.

Very good recipe. Used a pear instead of apple. Used less honey. The rind of the orange gives it great taste.

Absolutely do NOT use a green apple — use a tart RED SKINNED apple. Or, SKIN the green apple before using. This recipe tastes great and was a huge hit but at Thanksgiving but the greenish tinge of the apple skin showing thru the sauce made it visually UNappealing.

Made to recipe, including whole orange. Substituted 1/4 cup of the honey with 1/4 cup Port. Extraordinary color, prompted a clear serving bowl. Nice warm or chilled. Serving tomorrow over goat feta on toast.

Dazzling color, interesting flavors and texture. Halved the honey. One guest liked the tartness. I would have preferred it a little sweeter. Will experiment with the leftovers this week.

For classic cranberry sauce I put in a cinnamon stick and a few orange and lemon slices and then follow the recipe. Remove cinnamon stick before serving.

Our new favorite cranberry sauce. Delicious. Keeps a long time in the refrigerator. Easy. I left out the cardamon.

the taste is good but my cranberries cooked down before the liquid. Doesn’t look like the luscious photo. Also,do NOT use a green tart apple, stock with red skinned apples — the green skin looks a bit like green beans in the mix...which is decidedly NOT APPETIZING. I grated fresh orange rind over the top to add color and camouflage the slightly green tinged skin of the apples

May a suggest a splash of an excellent brandy to any cranberry relish/sauce recipe as a wonderful addition!

Made a few days in advance and reheated on the stove. So simple and sooooo delicious. A new favorite.

This was delicious. Not complex but beautifully balanced, and pretty. Unable to find juice oranges, I juiced a few navels for the orange juice, tossed the rinds, and chopped up four mandarins, rind and all. Perhaps that's why I didn't need the full amount of honey. In fact I threw in a little more orange juice and the fourth mandarin to tart it up a little. Might be good with a little cayenne. I did grate some ginger in, but not really enough to taste it strongly.

I have made this so many times that I forgot it came from this recipe! I use 2 bags of cranberries, 1 apple, and never use the whole orange (just juice & zest of 1). I change up the sweetener types and amount by taste each year. Start minimal and add as needed (this year's cranberries were extra tart so i used a combo of honey, maple syrup, and brown sugar). I also completely forgot about the apricots this time and added some golden raisins I had in the pantry. Never skip the cardamom.

Made this for the third time this year (Monday before Thanksgiving) - we love the combination of fruits and the cardamom. This time I cut the honey to one cup and added .25 tsp cloves after taste testing. Looking forward to seeing how the flavors develop by Thursday for the festivities.

have everything prepped- my cranberries ended up jammy bc i was prepping step 2 ingredients while they cooked and didn't get them in just as they started to pop. the taste was still great, but i think the texture of the whole cranberries would have been nicer with the pieces of apricot, apple and orange. as with many things, even better next day.

I added a tablespoon of ginger and cut back honey to 1 cup. I used a Satsuma orange. Not bitter at all. Wish I had peels the apples but it’s very delicious.

Followed the recipe fairly closely. Didn’t have an orange on hand, so used a small can of mandarin oranges, chopped. Added zest of one lemon. Used dried nectarines instead of apricots, And reduced honey to one cup. Very tasty!

Made this chutney 11/2022. Followed it pretty much to the letter, I had the cranberries and tart apple on hand. Added lemon zest, dried nectarines since I had no apricots. I think it will be perfect on turkey sandwiches as well!

This is the best cranberry sauce I've ever had.

Can this chutney recipe be canned by pressure or hot water bath? Thank you for your response.

I’ve made this three years in a row. I use mulled cider in place of orange juice and a tangerine instead of the orange, but otherwise cook as directed.

This is such a tasty side dish and very easy to make. I was a bit nervous about adding the oranges with the peel still on but the end result was the texture of orange marmalade. So it wasn't tough but soft and tender. The cardamom really added a lovely hint of spice to the fruity flavors and elevated it from just regular cranberry sauce. I'll be making this again for Thanksgiving!

Terrific recipe. I added raisins, just because I like them in a chutney. Did 1/4 teaspoon cardamom and 1/4 teaspoon of cinnamon, as someone suggested - great flavor!

Used 3 12oz bags cranberries, 3 C orange juice, 2 C honey, 1 small container of candied orange peel, 1 1/2 C dried fruit tidbits from Costco, 3 tsp cardamom, left it to boil, simmer,etc. Huge hit on Thanksgiving!

Delicious. Added rind, cinnamon stick, and honey in parts to control sweetness. Doubled to save some for my yogurt. Thanks for all the tips!