You just can’t have a Thanksgiving turkey dinner without cranberry sauce and this year I wanted to change things up a bit. Last year I tried a jalapeno cranberry sauce and I really enjoyed it and I was thinking that this year I would take it one step further. I was thinking about a cranberry chutney. I generally start my chutneys off with some onion, garlic, ginger, jalapeno peppers, turmeric, sugar and vinegar. From there I add the main flavouring, in this case the cranberries and then some some spices and extras to try to round things off. Because the cranberries are tart I decided to add some sweet raisins to balance things out rather than increasing the amount of sugar. Cranberry sauce is more of a holiday dish so I swapped out the turmeric for some pumpkin/apple pie type of spices to give it that holiday feel. The cranberry chutney turned out really well. It was a nice balance of tart, sweet, spicy and hot and it did a great job filling in for the cranberry sauce in the Thanksgiving meal. I am now looking forward to seeing how I can enjoy using the leftover cranberry chutney.
Cranberry Chutney
A sweet and spicy cranberry chutney with a bit of jalapeno heat.
ingredients
- 1 (12 ounce) package fresh or frozen cranberries
- 1 apple, peeled and diced
- 1 onion, chopped
- 1 jalapeno pepper, finely diced
- 1 tablespoon garlic, grated
- 1 tablespoon ginger, grated
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/2 cup cider vinegar
directions
- Place everything in a large pot and boil until it thickens, about 10-20 minutes.
nita scot says
October 12, 2009 at 11:13 pmHappy Thanksgiving!! The food looks delish
VeggieGirl says
October 12, 2009 at 11:14 pmI agree – you DEFINITELY cannot have a proper Thanksgiving without the cranberry sauce (my favorite part of the meal). Love your spiced-up version!
Anonymous says
October 12, 2009 at 11:16 pmThanks for the requested recipe. Will be trying it out for Thanksgiving. That was a fast response! :-)) Cherie
Erin says
October 12, 2009 at 11:28 pmI may just love you forever for this. Thank you!
Helene says
October 12, 2009 at 11:37 pmSuch a nice chutnet Kevin. Must smell good in the house.
maybelle's mom says
October 12, 2009 at 11:55 pmhappy thanksgiving. I think cranberries in any form are requisite and this is a nice addition.
Marilou Garon says
October 13, 2009 at 12:03 amBeautiful pictures, very nice food blog, congratulations. And happy Thanksgiving to you too, from Montreal!
Maria says
October 13, 2009 at 1:46 amOooh, I like this!
Anncoo says
October 13, 2009 at 1:52 amLooks to tempting 😀
Anonymous says
October 13, 2009 at 2:15 amkevin why never reply?
Natalie says
October 13, 2009 at 2:41 amThis looks like a perfect Cranberry Chutney recipe. Each year I get more and more food responsibility at Thanksgiving and this year I hope Cranberry Sauce is mine!
Nina Timm says
October 13, 2009 at 3:21 amI think this chutney will be fantastic with all kinds of meat, eg. game and not only turkey!!!
Rosa's Yummy Yums says
October 13, 2009 at 3:47 amVery nice and spicy!
Cheers,
Rosa
Manggy says
October 13, 2009 at 5:19 amOh yes, definitely better than boring old cranberry sauce! Bring on the heat!!! 🙂
Toni says
October 13, 2009 at 5:50 amWhat a nice recipe. I just might make this in addition to my usual cranberry-orange "sauce". Thanks, and Happy Thanksgiving!
Fuat Gencal says
October 13, 2009 at 6:32 amHi I found your site very nice I viewed.
Joanne says
October 13, 2009 at 10:14 amI made Tyler Florence's version of cranberry chutney not so long ago and it just wasn't spiced enough for me. This looks fantastic though! I will be trying it.
I bet it would be great over pork chops, with brie, somehow mixed into pasta (everything tastes better when it's mixed into pasta!).
angela@spinachtiger says
October 13, 2009 at 12:03 pmA fab idea. Really good for pork too!
Pam says
October 13, 2009 at 1:13 pmI bet that tasted wonderful. It looks SO good!
She'saPistol says
October 13, 2009 at 1:40 pmWhat a pleasant dilemma–should I make the Cranberry Chutney or the Cranberry Sauce with Pinot Noir for my American Thanksgiving. They both look fabulous.
One thing's for certain though, I'm thankful for Kevin!!
Cynthia says
October 13, 2009 at 2:32 pmEnticing as always Kevin.
cinnamonquill says
October 13, 2009 at 4:51 pmAh I think I will buy a bag of cranberries today. But I just saw your recipe for pinot noir cranberry chutney and I think I mussssst try it!
Patricia says
October 13, 2009 at 5:59 pmLooks delicious. I make a cranberry relish with jalapeño, but I like the addition of spices here. I'll have to give this one a try. Thanks!
Kelly @ EvilShenanigans says
October 13, 2009 at 6:05 pmOk, that looks fantastic! I grill our turkey for Thanksgiving (we live in Texas where it is usually warm through mid-December) and your chutney sounds like it would compliment grilled meat perfectly!
Bob says
October 13, 2009 at 6:21 pmI'm not usually a big cranberry sauce fan, but that looks really good. I would definitely try it. Heh.
Tricia says
October 13, 2009 at 6:31 pmLook absolutely delicious! Will definately add this to my "To-do" list!
Thanks for sharing the recipe!
George Gaston says
October 13, 2009 at 7:29 pmKevin… I like the added "heat" you have included in this classic Thanksgiving sauce. I am definitely going to make your version. Many thanks…
teresa says
October 13, 2009 at 9:37 pmoh yummy! i had something like this on a cracker with cream cheese and it was AMAZING! i love chutney's!
Timeless Gourmet says
October 13, 2009 at 10:45 pmOoohhh – some of my favorite flavors. What a great combo, and i'll bet you'll have some fantastic ideas for the leftovers!
Soma says
October 14, 2009 at 1:40 amSounds amazing esp. with the clove! I made the spicy cranberry chutney last year.
Pam says
October 14, 2009 at 1:14 pmI'm thinking about doing a chutny for Thanksgiving too instead of the traditional sauce!
Christine says
October 15, 2009 at 12:36 amI have LOTS of cranberries … if I put this (or your Jalapeno recipe) into sterilized jars do you think they would keep in the shelves? I've been looking for a canning recipe for spicy cranberry sauce but have not found one yet….
Kevin says
October 15, 2009 at 10:46 amChristine: This cranberry chutney should preserve well with proper canning procedures as the vinegar adds a nice amount of acidity.
Spryte says
October 27, 2009 at 3:35 pmYum! Tangy & Spicy!
Amy says
November 11, 2009 at 8:27 pmMy mom makes chutney with cranberries even when it's not Thanksgiving!! Awesome recipe!!
M says
November 13, 2009 at 7:58 pmThe payoff for this simple-to-cook recipe is huge! It smelled so good on the stove I had to call a friend over. The popping cranberries and the scent were ever sensory. I've never made a chutney before and now I'm wondering why not make it all the time?
I was shy of the jalepeno and only used 1/3, but next time I'll go whole hog. I suppose cooking it takes the heat out?
Anonymous says
November 17, 2009 at 4:38 pmI am making this today and using it in my brie en croute! Excellent food blog 🙂
Linda says
November 22, 2009 at 8:42 pmNice blog…I just happened upon it and you have some great recipes!
Suzanne says
November 27, 2009 at 4:28 amI made this today, but used 2 apples and added a spoonful of sugar extra. I think next time I won't use quite as much ginger and garlic. It was a hit.
phyllis grant says
January 10, 2010 at 6:51 pmi have 2 boxes of cranberries leftover in my fridge from the holidays. i'm going to make this chutney today. nice blog, btw.
Ashley says
November 23, 2010 at 11:00 amHi Kevin, I am planning on making this for Thanksgiving dinner this year. Can I make it ahead of time? You serve it cold, right? Thanks!
Kevin says
November 24, 2010 at 1:03 pmAshley: You can definitely make this ahead of time. It keeps well in the fridge and if you use proper canning techniques it will last months.
Ashley says
November 27, 2010 at 3:32 pmThanks Kevin! I made this recipe yesterday and we all loved it. Going to use it on leftover turkey sandwiches tonight. Can I have your permission to share this recipe on my blog? I would give you credit and link the post to your blog. Thanks!
Carolyn Binder says
November 20, 2011 at 4:28 pmThis is exactly the recipe I was looking for to make cranberry chutney for our Thanksgiving meal. I can imagine the scent wafting through the kitchen.
Anonymous says
December 2, 2011 at 2:13 amMade this for thanksgiving. it was great with the turkey, but even better with the salmon and chicken curries we made later that weekend.
Kevin says
December 2, 2011 at 1:28 pmAnonymous: A salmon curry sounds nice and the cranberry chutney would go well with it!
Maid Service Austin says
December 17, 2012 at 5:21 amCranberry chutney never heard about this, lovely Indian touch with eye catching clicks.