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Quick Cranberry Chutney

Its beautiful ruby hue makes this chutney ideal for the holiday season. The interesting mix of ingredients is a zesty complement to both meat and poultry.
  • Total Time
    Prep: 5 min. Cook: 20 min. + chilling
  • Makes
    about 7 cups


  • 1 pound fresh or frozen cranberries
  • 2-1/2 cups sugar
  • 1 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1 medium onion, chopped
  • 1 medium tart apple, peeled and cubed
  • 1 medium pear, peeled and cubed
  • 1 cup raisins
  • 1/4 cup lemon juice
  • 1 tablespoon grated lemon zest
  • 1/2 cup chopped walnuts
  • Cooked pork chops or roast turkey or chicken


  • In a saucepan, combine the cranberries, sugar, water, salt, cinnamon and cloves. Bring to a boil; reduce heat Simmer, uncovered, for 10 minutes. Add the onion, apple and pear; cook for 5 minutes. Remove from the heat; stir in raisins, lemon juice and zest. Cover and refrigerate for 8 hours or overnight. Just before serving, stir in the walnuts. Serve with meat.

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Average Rating:
  • BetseyWR
    Mar 8, 2013

    Never made chutney before. Served with turkey , Broccoli artichoke casserole and Sweet Potato Apple Salad w Poppy seed dressing (all TOH recipes) got excellent reviews. Took also to a potluck and again great reviews. Thought it would also be good over pound cake or warmed over ice cream. Love the flavors. Will definitely make again.

  • barbmcmurdo
    Oct 18, 2009

    I have made this for the last few years. I omit the onions and walnut to accomadate my family's taste. My dad actually ate is as jam on his biscuits.