Cranberry Chutney

From Recipe Box

Yield: About 2.5 cups


  • 1 1/2 tbsp Unsalted Butter or another neutral flavor oil
  • 1 large shallot or 1/2 Sweet onion, diced
  • 1 Cup Orange Juice
  • 3/4 cup white sugar
  • 12oz Package of cranberries, fresh or frozen
  • 1/2 Cup Vinegar (Apple Cider for heavy apple flavor, White for just the acidic brightness)
  • 1/2 raisins and/or chopped apricots
  • 1/2 Cup peeled, diced apple
  • 1/4 tsp each: ground Ginger, Cinnamon, 5-spice Powder
  • 1 tbsp orange zest, about 1/4 large orange worth


Melt butter in medium saucepan. Add onion or shallot and cook until at least translucent and tender. You can cook longer to caramelize if you'd like.

Combine juice and sugar in the same saucepan. Bring to a boil over medium heat.

Add remaining ingredients; return to a boil. Reduce heat and simmer 15 minutes or until apples are tender. Pour into a medium glass mixing bowl. Place a piece of plastic wrap directly on the sauce to prevent oxidization.

Cool to room temperature and refigerate overnight to allow flavors to blend and settle. Best served at room temperature.

Cole's notes: I usually at least triple this recipe because I deliver it to multiple households for the holidays.