If you're searching for the Ultimate Cranberry Chutney, you just found it. Oranges, figs, pistachios, golden raisins, and jalapeño make every spoonful taste like the holidays got an upgrade.
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This fresh cranberry chutney has been a family staple at both Thanksgiving and Christmas for years, and we even can extra jars to hand out as holiday gifts with my Almond Toffee. It's one of those recipes that disappears fast, so we started making double batches just to keep the peace at the table.
If you're planning a full holiday spread, this chutney plays well with the classics. Serve it alongside my Sous Vide Turkey, Sous Vide Ham, or pile it onto warm Air Fryer Dinner Rolls for the ultimate festive cranberry condiment.
As for taste, think of it as cranberry sauce's much needed upgrade. Because it's a chutney, it's packed with oranges, figs, pistachios, golden raisins, and warming spices. One batch and you'll never go back to the canned version again.
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Ingredients & Substitutions
- Cranberries - Fresh cranberries should only be used for their sweet and tart flavor. My Chocolate Covered Cranberries and my Christmas Gin Cocktail use fresh cranberries for their delicious flavor.
- Oranges - I small dice fresh navel oranges with the peel on, for its texture and slight bitter flavor.
- Figs - Chop dried figs for their texture and flavor. If you can't find them, use other dried fruit like apricots, pears, apples, or pineapple.
- Pistachios - Toasted and shelled pistachios are left whole for a nice nutty bite.
- Raisins - Golden raisins are used for their beautiful color.
- Jalapeno - I removed the seeds from the jalapeno, but if you like it spicy, leave the seeds intact.
- Ginger - Cranberry sauce loves warming spices, making fresh ginger a great choice. You can also use candied ginger.
- Onions - Make sure to very finely dice the onions.
- Sugar - I used white granulated sugar, but you can swap it out for maple syrup if you like.
- Spices - A combination of cinnamon, cayenne pepper, ground mustard, and salt are used. Feel free to use your favorite spices like star anise, cloves, nutmeg, and allspice.
How To Make Cranberry Chutney (Step-By-Step Instructions)
Step 1. Prep and chop ingredients
Chop oranges, jalapeno, dried figs, ginger, and onion, and transfer all of the chutney ingredients to a large pot.
Step 2. Melt the sugar
Place your Dutch oven or pot over a medium-low heat and cook until the sugar dissolves.
Step 3. Cooking the chutney
Bring to a boil and cook for 3-5 minutes until the cranberries pop. It will look like a chunky sauce; see image 3 for an accurate visual.
Step 4. Canning Instructions
Spoon chutney into a cleaned and sanitized hot glass mason jar to ¼" from the top. Place a sanitized lid on the jar and seal tightly.
Arrange Jars in a large pot. Cover with hot water by at least 1". Boil for 15 minutes.
Remove the jars from the water bath. Cool to room temperature. And wait until you hear the popping sound of the lids sealing. Store in a cool, dry place for up to 1 year.
Chef Tips
- Make a big batch. Cranberry chutney is a great edible stocking stuffer to give to family and friends. Make sure to follow my canning instructions.
- Don't overcook the sauce. Only boil for 3 minutes because if too much pectin is released, your sauce will become too thick.
- Prep cranberry sauce ahead of time. The more things you can prep in advance for Thanksgiving and Christmas, the better.
- Canning Tips. I like to use this canning essential kit for their funnel and tongs to make life easier. If your chutney has not been canned, it will keep for 6 months in the refrigerator.
Make-Ahead and Storage
Make-Ahead: Cranberry chutney is the perfect condiment to make ahead for Thanksgiving or Christmas.
How To Store: You can follow canning instructions and store in your pantry for up to 1 year, store in the refrigerator for 6 months, or place in an airtight container and freeze for 2-3 months.
Serving Suggestions
One of my favorite ways to use this homemade cranberry chutney is inside of my Air Fryer Baked Brie or as a condiment to go with delicious holiday sides like my Sweet Potato Soufflé or Green Beans Almondine.
FAQ's
It is a condiment found mostly in Indian cuisine, a preserved sauce that consists of chopped fruit, vegetables, vinegar, and spices cooked down and served as a condiment alongside appetizers and main dishes.
Cranberry sauce usually consists of fresh cranberries, sugar, and water, whereas chutney has more complex flavors and textures thanks to nuts, dried fruits, and spices.
No. I've tried it, and it was a disaster. Fresh cranberries release liquid and pectin when they pop, creating that thick, spreadable consistency everyone loves.
More Ways To Use Cranberry Chutney
📖 Recipe
Ultimate Cranberry Chutney Recipe
Equipment
Ingredients
- 24 ounces cranberries
- 3 cups sugar
- 2 navel oranges unpeeled, chopped and seeded
- ½ cup white onion finely chopped
- ¼ cup golden raisins
- ¼ cup jalapenos chopped
- ¼ cup pistachios toasted, shelled
- 8 dried figs chopped
- 3 tablespoon fresh ginger peeled, finely chopped
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon cayenne pepper
- 1 teaspoon ground mustard
Instructions
- Add all chutney ingredients except to a large pot.
- Place pot over medium-low heat, stir, and cook until the sugar dissolves.
- Increase heat to bring to a boil. Cook 3-5 minutes, until cranberries pop and mixture becomes a chunky sauce. Remove from heat.
- Cool slightly. Let chutney cool a few minutes before filling jars so you don't warp lids.
Canning (Water Bath)
- Fill cleaned, sanitized hot glass jars to within ¼" of the rim. Wipe rims. Place sanitized lids on jars, seal tightly.
- Arrange jars upright in a large pot. Cover with hot water by at least 1". Boil for 15 minutes.
- Remove jars, cool to room temperature. Listen for lids popping to confirm seals. Store sealed jars in a cool, dry place up to 1 year. Refrigerate after opening.
Notes
- Use fresh cranberries: Use fresh or frozen cranberries, never dried.
- Don't overcook: Bring cranberry chutney to a boil and cook for 3-5 minutes or until cranberries pop.
- Storage: You can follow canning instructions and store in your pantry for up to 1 year, store in the refrigerator for 6 months, or place in an airtight container and freeze for 2-3 months.
Nutrition
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Mike Cleavenger says
This cranberry chutney is loaded with so many great ingredients and trumps the traditional cranberry sauce.