A Word From The Cook

“Cranberry chutney is a fresh and flavorful alternative to a cranberry sauce recipe. You can serve it as a side dish, garnish, or hostess gift. It lasts up to 3 months when refrigerated and sealed tightly.”


Prep Time:

45 Minutes


12-14 People


  • Prepare in a deep 6-quart saucepan
  • 4 Cups fresh cranberries (picked over and stemmed)
  • 2 ½ Cups sugar
  • 2 Granny Smith apples (peeled/cored/diced)
  • 2 Bosc pears (peeled/cored/diced)
  • 1 Small yellow onion (diced)
  • 1 Cup Golden raisins
  • 1/3 Cup crystallized ginger (diced)
  • ½ Cup toasted hazelnuts (skins removed)
  • 2 Sticks cinnamon
  • 6 Whole cloves
  • 1 Teaspoon salt
  • 1 ¼ Cup water
  1. Step 1 – Prepare Fruit and Toast Nuts
    1. Preheat oven to 350 degrees. Place nuts in a single layer on an aluminum foil covered baking sheet. Roast nuts in oven for 10-15 minutes, until skins are blistered. Wrap nuts in a dishcloth for a minute to let them steam. Rub nuts in towel to loosen and remove skins. Don't worry if some skins remain. Allow nuts to cool, then chop roughly.
    2. Peel, core and finely chop fruit, onion, and ginger.
  2. Step 2 – Cook Cranberries and Dissolve Sugar!
    1. Bring water, cinnamon, cloves, salt, sugar and cranberries to boil over medium heat.
    2. Stir frequently for about 10 minutes, until cranberries “start to pop.”
  3. Step 3 – Add Fruit and Cook Until Thick
    1. Once cranberries begin to pop, reduce heat so mixture simmers.
    2. Add onions, apples, pears, and raisins - stirring frequently until mixture thickens (another 10-15 minutes).
    3. Remove from heat. Stir in hazelnuts and crystallized ginger.
    4. Cool to room temp – remove cinnamon sticks and cloves.
    5. This is a great homemade gift you can give to friends!