Cranberry Chutney

Cranberry Chutney

No Photo

Have you made this?

 Share your own photo!

Moe' Butcher


This is a wonderful alternative to that stuff that comes in a can called cranberry sauce... Serve with ham & turkey. I give this as Thanksgiving Christmas and Easter gifts.


★★★★★ 1 vote

30 Min
1 Hr


  • 1- 12 oz
    cranberries, fresh
  • 1 1/2 c
    orange juice - not from concentrate
  • 2 c
    brown sugar, firmly packed. i like dark brown sugar
  • 2 medium
    apples, granny smith or fuj
  • 1 c
  • 1
  • 1
  • 1 c
  • ·
    ball canning jars

How to Make Cranberry Chutney


  1. Wash jars and lids and bands in HOT SOAPY water. RINSE WELL. Place glass canning jars in a pot 1/2 filled with boiling water. Keep at a slow simmer until ready to fill to minimize risk of breakage when filling with hot food.
  2. Rinse Cranberries, and pick thru them.

    Zest skin from lemon and orange chop well. Squeeze juice from lemon and orange.

    Chop nuts.
  3. Peel, core, and chop apples into chunks.
  4. Mix zest w/ juice from orange and lemon and pour over apples. Stir well.
    This keeps the apples from turning brown.
  5. In a large pot over medium heat add CRANBERRIES and
    1 1/2 C. ORANGE JUICE - bring to a SLOW boil for 5 minutes
    The cranberries will make a popping sound.
    DON'T OVER BOIL, or your chutney will be MUSHY
  6. Add BROWN SUGAR, APPLE MIXTURE and simmer 10 minutes.

    Remove from heat.
    Stir in NUTS.
  7. Remove 1 jar at a time from simmering water.
    FILL each jar w/ chutney & juice. LEAVE ROOM at top of jar for expansion. Place inner ring on top of glass jar and tighten only finger tight w/outer ring - NOT EXTRA tight

    Place jar on a TOWEL on the counter.
  8. Wipe rim of each jar & tighten 2 parts of lid. S.
    To properly seal jars FOLLOW DIRECTIONS that came with jars or check

    Put the jars in a pot with boiling water. Cover w/ 1 inch water & boil according to directions for your altitude to properly seal the lids...
  9. Once all jars are boiled for recommended amount of time, turn off heat,
    & let jars stay in pot for 5 minutes. Remove with TONGS.
    Place jars on a CLEAN dish cloth on counter. You want to cool on towel... As jars cool, you may hear a POP. Lids shouldn't move up & down when pressed in center after cooled. Directions on canning site say leave on counter 12 hours.
    Do not immediately put hot jars in fridge, temp change may cause them to break.
  10. If the lid flexes, the jar did not seal properly.
    You may refrigerate for immediate use.
    Or for directions on how to safely re-process the jar,
    see or the Ball Blue Book® guide for detailed
  11. Need help from experts?
    Email or Call

Printable Recipe Card

About Cranberry Chutney

Course/Dish: Fruit Sauces Other Sauces
Other Tag: Quick & Easy

Show 8 Comments & Reviews

Five Grilled Dishes For Tonight’s Dinner

Five Grilled Dishes For Tonight’s Dinner

Summertime means grill time! When the weather permits, I try to grill at least one night a week. While I love my kitchen, it’s nice to get outside and enjoy the weather while making a meal. Depending on what you feel like, here are some options to add to your dinner menu. Kabobs are one […]

7 Summer Trifles

7 Summer Trifles

Who doesn’t love this lovely layered treat? Dating back to the 18th century, this is a tried and true summer dessert. Perfect for picnics, cookouts, and get-togethers, trifles are a delicious dessert that feed a crowd. Simple, gorgeous, and can be made ahead of time, trifles come in all shapes and sizes and flavors for […]

13 Different Ways To Grill Chicken

13 Different Ways To Grill Chicken

When asked, “What’s for dinner?” and you answer chicken, you won’t get a sigh from your family if you say grilled chicken. No matter what cut of chicken your family likes, we’ve gathered an assortment of recipes to make all summer long. You’ll find grilled chicken breast, wing, and thigh recipes. Plus, a tasty recipe […]