Easy Cranberry Chutney Recipe

Cranberry chutney is a sweet, tangy condiment made with fresh cranberries, sugar, fruit juice, vinegar, and warm spices. Originating in India, fruit chutney is a flavorful sauce made by cooking fresh fruits in a combination of vinegar and other flavorings such as shallots or cinnamon sticks. Cranberry chutney is thicker, more spreadable, and usually more spice-forward than your average cranberry sauce or compote. Try it as a side dish at Thanksgiving, dolloped atop rich, savory dishes, or as part of a cheese and charcuterie board.

This tart, tangy, and fruity condiment pairs well with a number of dishes, both sweet and savory.

1. 1. Roast turkey or ham: Whether you’re roasting turkey or ham for Thanksgiving, Christmas, Easter, or just a special dinner, this cranberry sauce pairs perfectly with both light and dark meat.
2. 2. Turkey sandwiches: The day after a turkey-centric feast, use this chutney to dress up your leftover turkey sandwich.
3. 3. Baked brie: This creamy, mild cheese pairs perfectly with cranberry chutney. Add the chutney condiment to a wheel of brie before baking, or serve it alongside the uncooked cheese.
4. 4. Yogurt: Add cranberry chutney to your morning yogurt for a hint of tart sweetness.
5. 5. Toast: Lather toast with butter or cream cheese before spreading on a layer of cranberry chutney.
6. 6. Oatmeal: Add a hint of bold, fruity flavor to your morning bowl of cinnamon-laced oatmeal.
7. 7. Ice cream: To add some tangy contrast to your standard bowl of vanilla ice cream, serve it with a dollop of this flavorful condiment.
8. 8. Cheese and charcuterie boards: Cranberry chutney makes a great addition to any cheese or charcuterie board, as the flavor compliments a wide array of cured meats and cheeses.

If stored properly, cranberry chutney can last a couple of weeks. Here are a few rules of thumb for cranberry chutney storage.

• Cool completely. Make sure to cool your cranberry chutney to room temperature before moving it to the refrigerator, which will reduce the chance of bacteria developing.
• Use an airtight container. Store your leftover cranberry chutney in an airtight canning jar or container in the refrigerator. It should keep well for ten to fourteen days when stored this way.
• Use the freezer. If you’ve made more chutney than you’ll consume in a couple of weeks, freeze the surplus. Once cooled completely, store the chutney in a freezer-safe bag or container and freeze. It will keep well in the freezer for up to three months. When you’re ready to eat, warm the chutney in a large saucepan or slow cooker.