Make cranberry chutney a must at your holiday table this year! It’s sweet yet tart and full of flavor! The perfect side dish for your turkey or ham. If you’re a fan of cranberry sauce you MUST make this!!
As a child, I was the first to the dinner table at my Grams on Thanksgiving Day! I waited all year long for her cooking. She made the most delicious side dishes and homemade buttermilk biscuits. But my FAVORITE recipe of hers by far was her cranberry chutney! I would sneak bites with a spoon while no one was looking and piled it on crackers with cheese. Holiday dinners are one of my fondest childhood memories and the reason Thanksgiving is so special to me.
Growing up my grandparents lived in Maine and we were in Massachusetts. We didn’t get so see them often so when we did, my Gram made it extra special. Cooking was her love language and boy did she know how to show her love! Nobody ever went hungry at Grams house.
One thing I remember most vividly about our Christmases spent in Maine is her holiday sweaters and table setting. My gram knew how to set a table to perfection and collected dishes from all over the world. Each piece told a story and I loved to hear about her travels. I’m grateful for all she taught me in the kitchen and I owe my love for cooking, creating and hosting to her.
When she passed away I was given all her top-secret recipe cards and recipe book collection. So many hand written notes and adjustments. She had the most beautiful cursive writing. A gift I’ll cherish forever. I love to recreate her original recipes and throw in my very own Clean Eats spin to each. The very first recipe I tackled was her cranberry chutney!
How to eat Cranberry Chutney
- cranberry chutney pairs perfectly with a holiday turkey or ham.
- try it on top of a slice of brie or cream cheese. Simply top your cheese of choice with a dab of cranberry chutney and pistachios. Serve with your favorite crackers on the side.
- put a dollop on your oatmeal with brown sugar for breakfast.
- mix it with plain yogurt and top with your favorite granola.
- warm it up and top vanilla ice cream for a sweet treat.
- add it to your turkey sandwich with a spoonful of stuffing and mayo.
We use the leftovers for everything! However, you choose to enjoy it, I hope you love it as much as we do!
This recipe is the big brother to the traditional cylinder jelly you grew up on. I’m not knocking the original, it has so many childhood memories attached to its flavor and texture, we serve it too. However, this chutney is full of fresh and dried fruits with a hefty amount of grown up spices that will give your mature tastebuds a run for their money. You won’t miss the jiggle, trust me.
Fresh Cranberry Chutney Ingredients
- whole fresh cranberries
- orange segments
- chopped apples
- raw honey
- golden raisins
- orange juice
- brown sugar
- apple cider vinegar
- orange zest
Cranberry chutney is a cinch to make. Simply add all ingredients to a sauce pan and let it heat up to boiling. The cranberries will “pop” when they are done, be ready to prep your splash zone. I like to use a potato masher to smash them nice and flat. Simmer on medium low for a bit until thickened. Allow to cool and serve. Thats it!
Are you hosting thanksgiving dinner this year? Here’s a FREE printable to help make your meal planning a bit easier and extra cute!! Download the craft paper version here (print settings: borderless 8.5×11 at 100% scale) or use the simple black and white version to print as is or on your own colored craft paper here.
I hope you take the time to add my cranberry chutney to your holiday table this year. If you do, leave me a comment below and let me know how you liked it!
Need more Thanksgiving day recipes?
Recipe updated from November 2015
- 12 ounce bag fresh cranberries
- medium orange, peeled and chopped
- 1/2 cup raw local honey
- 1/2 cup golden raisins
- 1/4 cup orange juice
- 1 large honeycrisp apple, peeled and chopped
- 2 tbsp brown sugar
- 1 tbsp orange zest
- 1 tbsp apple cider vinegar
- 1/2 tsp ground cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp ground ginger
Combine all ingredients in a large saucepan and bring to a boil.
Simmer uncovered until thickened, about 15 minutes. Cranberries will begin to pop.
Mash burst cranberries with a potato masher to crush any cranberries that are still whole.
Remove from heat and allow to cool.
Refridgerate until chilled.