Cranberry Chutney
Servings Prep Time
6pints + 25minutes
Cook Time
Servings Prep Time
6pints + 25minutes
Cook Time
  • 1teaspoon butter
  • 1 medium red onionchopped
  • 1cup water
  • 1/2cup brown sugar
  • 1 bag of fresh or frozen cranberries12 ounces
  • 1 jalapeno pepperseeded and minced
  • 1 medium applepeeled, cored and diced
  • 1/2cup raisins
  • 3tablespoons cider vinegar
  • 1teaspoon minced garlic
  • 1/2teaspoon cinnamon
  • 1/4teaspoon ground Ginger
  • 1/4teaspoon allspice
  • 1/8teaspoon ground cloves
  • 1/2teaspoon sea salt
  • 1/2teaspoon black pepper
  1. Heat a medium sized skillet over medium heat. When hot, add 1 teaspoon of butter and sauté the onions until lightly caramelized, 15 – 20 minutes. Stir every 5 minutes or so and when ready, remove from heat and set aside.
  2. While the onions caramelize, in a medium saucepan combine the water and sugar and bring to a boil over medium heat. Add the cranberries, jalapeno, apple, raisins, cider vinegar, garlic, cinnamon, ginger, allspice and cloves.
  3. Bring to a boil, then simmer gently for 10 minutes stirring often.
  4. Add the onions, season to taste with salt and pepper, and cook for another 5 – 10 minutes.
  5. Remove from heat, and let cool 5 minutes.
  6. Ladle into hot, sterilized jars and wipe the rims and threads clean with a damp cloth. Add the seals and lids and process in a hot water bath for 10 minutes.
Recipe Notes

See this article for more information on hot water bath canning.

Cranberry Chutney Recipe |