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 stovetop in just 30 minutes. Enjoy it on a cheese tray, or with your favorite appetizer or sandwich!
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. The chutney thickens as it cools. Taste and add more sugar if needed.
Cranberry chutney is ready to enjoy!
Follow the same steps as above using a heavy bottom pot to make the chutney. In place of pressure cooking, cover and cook on medium heat for about 12-15 minutes until the cranberries have softened and popped. Then follow the steps to mash the cranberries, thicken and store the chutney.
How to store: Let the chutney cool down completely. Then transfer to an air tight container and store it for up to two weeks in the refrigerator. 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 could be extra liquid at the end with frozen cranberries, so you might have to turn the instant pot on 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.