Cranberry Chutney
This Cranberry Chutney is sweet, spicy, and tangy, all at the same time. It is like a flavor burst in your mouth, with the cranberries, apples, orange juice, and spices. Make it in the Instant Pot or on the stovetop in just 30 minutes. Enjoy it on a cheese tray, or with your favorite appetizer or sandwich!
Servings: 24 tablespoons
Equipment
Ingredients
- 12 ounce Cranberries
- 1/2 tablespoon Oil I used canola oil
- 1/2 cup Onions diced
- 1 tablespoon Ginger grated
- 1 Tart-sweet apple Fuji, Gala or Honeycrisp, peeled, cored and diced
- 1/4 cup Golden Raisins
- 3/4 cup Granulated White Sugar
- 1/2 cup Orange Juice
- 2 tablespoon Apple cider vinegar
Whole Spices
- 1 teaspoon Garam Masala
- 1 teaspoon Salt
- 1 teaspoon Kashmiri red chili powder or paprika, mild
- 1/2 teaspoon Roasted Cumin Powder
Instructions
- Wash and dry the cranberries.
- Heat oil in the Instant Pot on saute mode. One hot, add onions and let them cook for about 2 minutes until the onions soften. Press cancel. Then add ginger and mix it.
- Add the cranberries, apple, raisins, sugar, apple cider vinegar, spices, and orange juice. Close the lid, and pressure cook on high pressure for 5 minutes.
- Once the cooking is completed and the instant pot beeps, allow the pressure to release naturally for 10 minutes, then release any remaining pressure manually.
- You can use a hand blender to roughly blend the chutney or mash it using a potato masher. The chutney thickens as it cools. Taste and add more sugar if needed.
- Cranberry chutney is ready to enjoy!
Stovetop Method
- Heat oil in a heavy-bottom pot on medium-high heat. One hot, add onions and cook for about 2 minutes until they soften. Then add ginger and stir.
- Cover with a lid and cook over medium heat for about 12-15 minutes until the cranberries have softened and popped.
- Remove the lid and coarsely mash the chutney using a potato masher or an immersion blender. The chutney thickens as it cools. Taste and add more sugar if needed. Cranberry chutney is ready to be enjoyed!
Video
Notes
How to store: Let the chutney cool down completely. Then transfer to an airtight container and store in the refrigerator for up to 2 weeks. You can also freeze the chutney.
Cranberries: I like to make this chutney with fresh cranberries. However, if you only have frozen ones, feel free to use them. As we are cooking the chutney, you can add them without thawing. There may be extra liquid at the end with frozen cranberries, so you might need to turn the Instant Pot to saute mode for a few minutes to get a thicker consistency.
Thanksgiving planning: If you are making this chutney for Thanksgiving, you can make it up to a week ahead of time and store it.
Nutrition
Calories: 47kcal | Carbohydrates: 11g | Protein: 0.2g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 99mg | Potassium: 51mg | Fiber: 1g | Sugar: 9g | Vitamin A: 48IU | Vitamin C: 5mg | Calcium: 5mg | Iron: 0.1mg