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cranberry chutney.

Cranberry Chutney Recipe

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  • Author: Michelle Minnaar
  • Total Time: 1 hours 25 minutes
  • Yield: 33 servings 1x
  • Diet: Vegan


This cranberry chutney recipe is a delicious twist on a classic condiment, with sweet, tangy, and spicy flavors that make it a perfect holiday side dish.


Units Scale
  • 1kg (9 cups) fresh cranberries
  • 3 large apples, peeled and grated
  • 2 large red onions, finely chopped
  • 2 oranges, juice and peel, sliced thinly
  • 250g (1 1/2 cup) raisins
  • 250ml (1 cup) red wine
  • 250ml (1 cup) red wine vinegar
  • 500g (2 1/4 cups) brown sugar
  • 18g (1 tbsp) sea salt
  • 4 garlic cloves, crushed
  • 1 red chilli pepper, finely sliced
  • 8g (1 tbsp) ground ginger
  • 7g (1 tbsp) ground nutmeg
  • 8g (1 tbsp) ground cinnamon
  • 6g (1 tbsp) ground allspice


  1. Place all the ingredients in a large saucepan. 
  2. Stir over a medium heat until all the sugar has dissolved. 
  3. Turn up the heat until a boiling point is reached, then lower it to reach a steady simmer. Cook for 1 hour or until the mixture is thick. 
  4. Pour the chutney into hot sterilized jars and seal immediately. 
  5. Store in a cool, dark place for a month to let the chutney mature. 
  6. Serve with roast turkey or as part of a cheeseboard. Enjoy!


  • If you can’t get hold of fresh cranberries, frozen ones work just as well.
  • Prep Time: 20 minutes
  • Cook Time: 1 hours 15 minutes
  • Category: Chutney
  • Method: Boil
  • Cuisine: American