Fresh Cranberry Chutney (Easy Cranberry Sauce Recipe)
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Bring something new to your Thanksgiving Dinner this year with this Fresh Cranberry Chutney — a bright, tangy twist on the traditional cranberry sauce! Made with fresh cranberries, oranges, and a hint of warm spice, this chutney has just the right balance of sweet and tart.
It’s quick to make, gorgeous on the table, and pairs perfectly with both turkey and ham.
Sheila’s Recipe Snapshot for Easy Cranberry Chutney
My Cranberry Chutney is a delicious twist on the traditional cranberry sauce recipe.
Growing up in the ’70s, our Thanksgiving table looked much the same every year — a big turkey (we had a big family!), my grandmother’s pumpkin pies topped with Cool Whip, sweet potatoes, green beans, a can of jellied cranberry sauce sliced on a plate.
I didn’t discover homemade chutney until after I married and joined my husband’s family for Thanksgiving. My mother-in-law made the most wonderful version packed with cranberries, oranges, apples, and nuts. It was delicious, although a bit time-consuming.
Over the years, I’ve become a big fan of fresh cranberry sauces and chutneys, and this easy recipe is my new go-to. It’s ready in less than 30 minutes, has a delicious, bright flavor, and saves precious time when you’ve got a big holiday menu to tackle!
Ingredient Notes for Cranberry Chutney
- Fresh cranberries | Have a bag of cranberries ready to cook!
- Sugar | While the berries are packed with sweetness, adding sugar helps to make the tart cranberry flavor milder.
- Water | Pour in some water to thin the tangy cranberry chutney.
- Orange | Add freshly squeezed navel orange juice and orange zest to brighten the flavors and add citrus notes.
- Mustard seeds | Nutty mustard seeds bring texture and a subtle heat.
- Warm Spices | Make the taste especially fit for the holiday season with fresh ginger, ground cloves, and nutmeg.
Variations and Substitutions
- Switch the Sugar. Produce a deeper and richer flavor by swapping the white sugar for brown sugar.
- Instant Pot Method. You can also make the recipe in an Instant Pot! Just prep, combine the ingredients, then cook over medium heat until the sauce thickens and the cranberries pop.
- Canned or Frozen Berries. If preferred, use canned cranberries, drained and patted dry, or frozen cranberries thawed. Either way, you may need to adjust the cooking time and the water added. These substitutes often require a different cooking time and add more moisture to the original recipe.
How to Make Fresh Cranberry Chutney with Orange Juice
Now, you can make quick and easy cranberry chutney, no matter how busy the holidays get!
ADD INGREDIENTS TO A POT. Start by rinsing the whole cranberries and placing them in a large pot or medium saucepan. Add the zest and juice from the oranges along with the remaining ingredients.
BOIL, COOK, AND CHILL. Next, bring the mixture to a boil, reduce the heat to medium, and cook until most cranberries pop and the mixture is thick. Let the chutney cool completely and refrigerate until ready to serve.
More Recipe Success Tips
Storage Tips
- To Store: Keep leftover cranberry chutney fresh by storing it in an airtight container in the refrigerator. If you make it ahead of time, it will last for about ten days.
- To Freeze: You can freeze the chutney in airtight freezer bags for up to 3 months and thaw it before serving.
Frequently Asked Questions
Primarily, cranberry sauce is cooked and often sweeter. Cranberry relish is made of uncooked and finely chopped ingredients, usually apples and other fruits.
The two names are often used interchangeably. Some say a cranberry chutney is a bit more complex than a classic cranberry sauce, containing a few more ingredients to boost the flavor, like orange zest. Also, you usually cannot see any whole pieces in cranberry sauce, like the consistency of apple sauce. On the other hand, chutney keeps some of the chunks of ingredients for texture.
There are a couple of reasons why your cranberry sauce may not thicken well. First, you must have patience. The cranberries take some time to pop. Without them bursting, the pectin is not released, which is a major component in thickening the consistency.
Looking for More Cranberry Recipes?
Try my Orange Cranberry Muffins for a festive breakfast, this mouth-watering 5-Minute Orange and Cranberry Relish, or sweet Cranberry Fluff made with a block of cream cheese and fluffy whipped cream.
What to Serve With Cranberry Chutney
This recipe is the perfect accompaniment to a juicy and tender slice of turkey. Try my Citrus Herb Smoked Turkey Breast, Cider Roasted Turkey with Sausage Apple Stuffing, or Brined and Roasted Turkey Legs.
Check out my other favorite Thanksgiving recipes, like delicious Apple Crumble Pie, creamy Pumpkin Cheesecake Pie, and cozy Hot Apple Cider — Yum!
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Fresh Cranberry Chutney
Ingredients
- 12 ounces fresh cranberries
- 8 tablespoons sugar
- ¾ cup water
- 3 medium navel oranges juice and zest
- 3 teaspoons mustard seeds
- ¼ teaspoon nutmeg
- ¼ teaspoon ginger
- ⅛ teaspoon ground cloves
Instructions
- Rinse cranberries and place in a large pot. Add the zest and juice from the oranges along with the remaining ingredients.
- Bring the mixture to a boil, then reduce heat to medium and cook until most of the cranberries "pop" and the mixture is thick. Cool completely; then refrigerate until ready to serve.
Notes
- Listen for the Pop. That’s your cue that the berries are bursting, releasing flavors and sugars. Not all berries need to pop, but the majority of them will.
- Don’t Overcook. The chutney will thicken even more as it cools, so it is best to remove it from the heat while it is still a bit saucy to avoid a stiff texture.
- Make It Ahead. The flavors will continue to meld together after a day or two in the fridge, so this is a good dish to get out of the way before the holiday dinner rush.
- To Store: Keep leftover cranberry chutney fresh by storing it in an airtight container in the refrigerator. If you make it ahead of time, it will last for about ten days.
- To Freeze: You can freeze the chutney in airtight freezer bags for up to 3 months and thaw it before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
