Tangy Cranberry Chutney Recipe for Holidays and Leftovers

Special Cranberry Chutney is a vibrant, flavor-packed condiment that blends tart cranberries with sweet apple, bright orange, golden raisins and crunchy pecans. Quick to prepare and freezer-friendly, this chutney is perfect alongside a holiday roast, on a cheese board, with cold cuts or as a glaze for pork or chicken.

This recipe truly stands out thanks to its combination of fresh, seasonal ingredients. The natural tartness of cranberries is balanced by the sweetness of sugar and golden raisins, while apple and orange add texture and citrus brightness. Chopped pecans (or walnuts) give the chutney a pleasant crunch that complements its soft, jammy base.

Because the chutney freezes well, you can prepare batches ahead of time and thaw individual portions as needed. Freeze in small containers for convenience, then bring them to room temperature before serving.

Enjoy this chutney with a roast turkey dinner, on a charcuterie board, with sliced ham or alongside homemade melba toast as part of a buffet. Leftovers also work beautifully as a marinade or glaze for pork or chicken—get creative with how you serve it.

Recipe courtesy of Cathy Kopp, shared as a cherished family favorite.

Instructions

1. Remove the orange’s outer skin (the pith) and chop the peel into fine pieces.

2. In a saucepan, combine the chopped orange peel, orange juice, cranberries, sugar, chopped apple, raisins, apple cider vinegar, ground ginger and ground cinnamon. Bring the mixture to a boil over medium heat, then reduce to a gentle simmer.

3. Simmer for about 5 to 8 minutes, stirring occasionally, until the cranberries have burst and the mixture has thickened slightly. Remove from heat and stir in the chopped nuts.

4. Transfer the chutney to a bowl and let it cool to room temperature, then refrigerate until ready to serve.

TIP: To freeze, divide the chutney into portions, label and store in the freezer. Thaw to room temperature before serving.

If you prefer to preserve the chutney by canning, start from step 2 and follow standard jam-canning instructions, ensuring jars and lids are sterilized and processed according to safe canning guidelines.

We’d love to hear your feedback. Did you make any changes or add other ingredients? Share your experience in the comments. Happy cooking!

Recipe Card

Special Cranberry Chutney

Yield:
4 Cups

Prep Time:
5 minutes

Cook Time:
8 minutes

Total Time:
13 minutes

Special Cranberry Chutney blends tart cranberries with apple, orange, raisins and nuts for a bright, textured condiment that’s quick to make and freezer-friendly.

Ingredients

• 1 orange
• ¼ cup orange juice
• 12 ounces fresh cranberries
• 1 ¾ cups sugar
• 1 large Golden Delicious apple, peeled, cored and chopped
• ½ cup golden raisins
• ¼ cup chopped pecans or walnuts
• 1 tablespoon apple cider vinegar
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon

Instructions

1. Remove the outer skin from the orange and chop into fine pieces.
2. Combine all ingredients except the nuts in a saucepan and bring to a boil. Reduce heat and simmer 5–8 minutes, until the cranberries burst, stirring occasionally. Remove from heat and stir in the nuts.
3. Transfer to a bowl, cool to room temperature, then refrigerate until serving.

Nutrition Information:

Yield: 4
Serving Size: 1 cup

Amount Per Serving:
Calories: 544Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 7mgCarbohydrates: 128gFiber: 7gSugar: 112gProtein: 2g

Nutrition information isn’t always accurate

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