Special Cranberry Chutney, a wonderful recipe loaded with cranberries, apple, orange, golden raisins and pecans. Quick to make and great for freezing too! Serve as part of a dinner or with cold cuts.
Oh my goodness! This recipe for Special Cranberry Chutney really is VERY SPECIAL! When you take a look at the ingredients you will see just why.
This Christmas cranberry recipe is bursting with lovely flavors of apple, orange, raisins, and of course cranberries.
To add a little texture and bite, there's a nice measure of chopped pecans too.
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This chutney is even freezer-friendly, so if you wanted to save some for through the year, or indeed make ahead, then this will be perfect. Freeze in portion sizes to suit your family and it's simply a case of bringing back to room temperature and hey presto! The chutney is ready for serving.
This is delicious served with a Turkey dinner, or with cold cuts, perhaps a nice cheese board, at parties... the possibilities are endless! You could also use any leftover chutney as a marinade on pork or chicken.
Serve this chutney alongside some homemade melba toast as part of a buffet too!
Thanks very much to Cathy Kopp for sharing her wonderful family recipe. It certainly is very special!
Prep Time
5 Minutes
Cook Time
8 Minutes
Serves
4 Cups
Ingredients
1 orange
¼ cup orange juice
1 package (12 ounces) fresh cranberries
1 ¾ cups sugar
1 large Golden Delicious apple, peeled, cored, 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. In a pan, add all the ingredients EXCEPT the nuts and bring to a boil. Then reduce the heat to a gentle simmer for about 5 to 8 minutes or until you see the cranberries burst. Stir occasionally. Then remove from heat and add the chopped nuts.
3. Transfer the mixture to a bowl and allow to cool then refrigerate until serving time.
TIP: If you have any surplus, you can freeze this nicely. Simply divide in to portions and bring to room temperature when you wish to serve.
If you'd like to can this special cranberry chutney, follow from step 2 of our how to make jam recipe. This shows you the instructions for canning.
We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!
Recipe Card
Special Cranberry Chutney
Special Cranberry Chutney, a wonderful recipe loaded with cranberries, apple, orange, golden raisins and pecans. Quick to make and great for freezing too! Serve as part of a dinner or with cold cuts.
Ingredients
- 1 orange
- ¼ cup orange juice
- 12 ounces fresh cranberries
- 1 ¾ cups sugar
- 1 large Golden Delicious apple, peeled, cored, 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
- Remove the outer skin from the orange and chop in to fine pieces.
- In a pan, add all the ingredients EXCEPT the nuts and bring to a boil. Then reduce the heat to a gentle simmer for about 5 to 8 minutes or until you see the cranberries burst. Stir occasionally. Then remove from heat and add the chopped nuts.
- Transfer the mixture to a bowl and allow to cool then refrigerate until serving time.
Nutrition Information:
Yield: 4 Serving Size: 1 cupAmount Per Serving: Calories: 544Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 7mgCarbohydrates: 128gFiber: 7gSugar: 112gProtein: 2g
Nutrition information isn’t always accurate
Recipes Using Cranberries
Here's a selection of our popular recipes using cranberries
Cranberry and Pecan Christmas Cake, loaded with delicious fruits and Spiced Rum. A perfect treat for Christmas.
Cranberry and Orange Thins are very thin, crisp, buttery cookies, easy to make with a crunchy, caramelized texture. Delicious with a coffee or tea.
Cranberry and White Chocolate Cookies. A lovely easy recipe! Also easy to swap for other dried fruits too! Christmas Cookie Collection
Cranberry Lemon Muffins...... Incredibly easy recipe and of course very tasty
Easy Cranberry and White Chocolate Pound Cake. This is a delicious soft and moist pound cake with a wonderful white chocolate flavor and added lovely cranberries. Freezer friendly and easy to make.
Easy Cranberry and Orange Carrot Cake! A delicious cake made from scratch with a lovely orange glaze. Fluffy, soft and bursting with the flavors! Perfect breakfast, brunch or to have with a coffee!
Simple Cranberry and Apple Sauce. A very easy recipe and goes great with a turkey dinner! Use as a sauce or marinade, add in wraps, salads, the possibilities are endless. Make ahead, freezer friendly and make great gifts in little jars too! Thanksgiving and Christmas Collection
Apple and Cranberry Crescent Roll Cream Cheese Bars. An incredibly easy recipe with fantastic flavors!
Coconut and Cranberry Granola. A really flexible recipe allowing you to choose the ingredients you love the most! Make up as lovely gifts or prepare for your own eating. It's an easy recipe and will store nicely so you can make ahead.
Easy Apple and Cranberry Roll Ups, great for snacks, party food and very quick and easy to make
Amaretti Style Cranberry and Orange Almond Cookies. These amaretti-style biscuits use minimal flour and have a light airy finish, fit to accompany desserts and drinks light as a feather and fat-free too!
White Chocolate and Pecan Cranberry Brownies (Blondies). Deliciously gooey and decadent white chocolate brownies with pecan nuts and cranberries for a festive twist. Crispy outer layer, dense and fudge inside, just as a brownie should be.
Cranberry and Lemon Drop Scones. These are wonderful little scones using left over cranberry sauce. They're great tasting, soft and moist. Delicious served warm or cold with a spread of butter! Only take minutes to make and incredibly easy!
Elizabeth
says:Wonderful! Also, versatile. One time I didn’t have an apple on hand, so added pomegranate arils. It was wonderful! I prefer more tang, so I use half the sugar. Fresh ginger works well, too.
Elaine Dosh
says:iI have made this recipe before, but lost the recipe. I knew the ingredients & looked up recipe.
This is the best chutney I have made & eaten.
The only adjustment I have made is adding either apple pie spice (extra complimentary flavors) or extra cinnamon as I am a cinnamon nut. I also add
extra nuts- same reason.